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Tuscan White Bean & Sausage Soup ❤️‍🔥 1 lb Italian sausage (or preferred protein) 1 medium onion, finely diced 2 medium carrots, finely diced 2 celery stalks, finely diced diced 2 tsp Italian seasoning
1 tsp calabrian chili (optional) 6 garlic cloves, minced (to taste) 1 tbsp fresh thyme, chopped 1 tbsp fresh rosemary, chopped 3 tbsp tomato paste 1/2 cup dry white wine (optional) 4 cups low-sodium chicken broth 2 (15 oz) cans cannellini or Great Northern beans, drained and rinsed Parmesan rind (optional) Bay leaf 1/2 cup sun-dried tomatoes (to taste) Freshly grated parmesan (about 1 cup) 1/2 cup half and half or cream 2-3 cups fresh spinach or kale Lemon juice, to garnish Crusty bread to dip 1. In a large pot, heat about 1 tbsp of sun-dried tomato oil over medium heat. Sauté the diced onion, celery, and carrot with salt, pepper, Italian seasoning, and calabrian chili for a few minutes. 2. Clear a center in the pot and add your preferred protein. Allow a crust to form, then flip and break up with a wooden spoon. Cook through and combine with the veggies. 3. Add the thyme, rosemary, and minced garlic. Stir and cook for another minute. 4. Clear a center in the pot again and add the tomato paste. Let it cook in the pan for 1-2 minutes before stirring with the rest of the ingredients. Stir and cook for another minute or two. 5. Deglaze with white wine, scraping up any brown bits on the bottom. Let it simmer for 1-2 minutes. 6. Pour in the beans and chicken broth, and season with salt and pepper to taste. Bring to a boil, then reduce heat to low. 7. Add in the parmesan rind and bay leaf. Cover and simmer for 20 minutes. 8. After 20 minutes, discard the bay leaf and parmesan rind (if you can find it) and finish with the sun-dried tomatoes, parmesan cheese, half-and-half, and spinach. Stir until the spinach is wilted. 9. Serve and top with more parmesan, lemon juice, and black pepper. Enjoy with crusty bread! #heresyourbite #soup #souptok #souprecipe #soupseason #EasyRecipe #EasyRecipes #easymeal #easydinner #dinner #DinnerIdeas #FoodTok #cooking
2.5m
Tuscan White Bean & Sausage Soup ❤️‍🔥 1 lb Italian sausage (or preferred protein) 1 medium onion, finely diced 2 medium carrots, finely diced 2 celery stalks, finely diced diced 2 tsp Italian seasoning
1 tsp calabrian chili (optional) 6 garlic cloves, minced (to taste) 1 tbsp fresh thyme, chopped 1 tbsp fresh rosemary, chopped 3 tbsp tomato paste 1/2 cup dry white wine (optional) 4 cups low-sodium chicken broth 2 (15 oz) cans cannellini or Great Northern beans, drained and rinsed Parmesan rind (optional) Bay leaf 1/2 cup sun-dried tomatoes (to taste) Freshly grated parmesan (about 1 cup) 1/2 cup half and half or cream 2-3 cups fresh spinach or kale Lemon juice, to garnish Crusty bread to dip 1. In a large pot, heat about 1 tbsp of sun-dried tomato oil over medium heat. Sauté the diced onion, celery, and carrot with salt, pepper, Italian seasoning, and calabrian chili for a few minutes. 2. Clear a center in the pot and add your preferred protein. Allow a crust to form, then flip and break up with a wooden spoon. Cook through and combine with the veggies. 3. Add the thyme, rosemary, and minced garlic. Stir and cook for another minute. 4. Clear a center in the pot again and add the tomato paste. Let it cook in the pan for 1-2 minutes before stirring with the rest of the ingredients. Stir and cook for another minute or two. 5. Deglaze with white wine, scraping up any brown bits on the bottom. Let it simmer for 1-2 minutes. 6. Pour in the beans and chicken broth, and season with salt and pepper to taste. Bring to a boil, then reduce heat to low. 7. Add in the parmesan rind and bay leaf. Cover and simmer for 20 minutes. 8. After 20 minutes, discard the bay leaf and parmesan rind (if you can find it) and finish with the sun-dried tomatoes, parmesan cheese, half-and-half, and spinach. Stir until the spinach is wilted. 9. Serve and top with more parmesan, lemon juice, and black pepper. Enjoy with crusty bread! #heresyourbite #soup #souptok #souprecipe #soupseason #EasyRecipe #EasyRecipes #easymeal #easydinner #dinner #DinnerIdeas #FoodTok #cooking
Spinach Stuffed Shells ❤️‍🔥 Keep it vegetarian, or add some cooked sausage to the filling! Here’s how to make it: 1 box jumbo pasta shells 1/4 cup + 1 tbsp olive oil (for sautéing and drizzling) 1 small onion, finely chopped Salt and pepper, to taste 3-4 cloves garlic, minced 6-8 cloves garlic, sliced 8 oz fresh spinach (or 1 package frozen spinach, thawed and drained), chopped Zest and juice from 1/2 lemon 28 oz whole San Marzano tomatoes, crushed by hand 1 tsp Calabrian chili paste 6-8 basil leaves (for sautéing) 15 oz ricotta cheese 10 oz (2.5 cups) mozzarella cheese, freshly shredded (for the filling) 4 oz freshly grated Parmesan cheese (for the filling) 1 large egg 1/4 cup fresh parsley, chopped (for the filling) 6 basil leaves, chiffonade (for the filling) Pinch of nutmeg 1 tsp red pepper flakes (optional) 1. Heat a touch of olive oil over medium heat and sauté the onion with a pinch of salt and pepper for 3-4 minutes. Add the garlic and cook for another 30 seconds. 2. Stir in the chopped spinach and season with salt, pepper, and the juice from half a lemon. Let it wilt for a couple of minutes, then remove from the pan. Squeeze out any excess water from the spinach and set it aside. 3. In the same pan, wipe it clean and heat about 1/4 cup of olive oil over medium/low heat. 4. Add the sliced garlic cloves (6-8) and a handful of fresh basil leaves, followed by 1 tsp of Calabrian chili paste. Stir and let it sizzle gently for a couple of minutes, being careful not to let the garlic burn. 5. Pour in the tomatoes and season with salt and pepper. Stir, reduce heat to low, and simmer (cover with a lid if needed). 6. Cook the pasta shells to al dente. Drain them and set aside, drizzling with a little olive oil to prevent sticking if needed. 7. Preheat the oven to 350°F. 8. In a large bowl, combine the ricotta, 6 oz (1.5 cups) mozzarella, 1 cup Parmesan, cooked spinach, salt, pepper, parsley, chiffonade basil, zest from 1/2 lemon, nutmeg, red pepper flakes, and egg. Mix everything together until well combined. 9. In a baking dish, spread a thin layer of the tomato sauce on the bottom. 10. Stuff each pasta shell with 2-3 tablespoons of the ricotta filling and arrange them in the dish. If there’s any leftover filling, dollop it into the dish. 11. Spread the remaining tomato sauce directly over the shells, then cover with the remaining mozzarella and Parmesan cheese. 12. Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and finish under the broiler until golden and bubbly. 13. Garnish with fresh parsley or basil before serving and enjoy! #heresyourbite #stuffedshells #pasta #ricotta #dinner #DinnerIdeas #easydinner #EasyRecipe #vegetarian #vegetarianrecipe #FoodTok #cooking #comfortfood #winterfood #winterrecipes
1.1m
Spinach Stuffed Shells ❤️‍🔥 Keep it vegetarian, or add some cooked sausage to the filling! Here’s how to make it: 1 box jumbo pasta shells 1/4 cup + 1 tbsp olive oil (for sautéing and drizzling) 1 small onion, finely chopped Salt and pepper, to taste 3-4 cloves garlic, minced 6-8 cloves garlic, sliced 8 oz fresh spinach (or 1 package frozen spinach, thawed and drained), chopped Zest and juice from 1/2 lemon 28 oz whole San Marzano tomatoes, crushed by hand 1 tsp Calabrian chili paste 6-8 basil leaves (for sautéing) 15 oz ricotta cheese 10 oz (2.5 cups) mozzarella cheese, freshly shredded (for the filling) 4 oz freshly grated Parmesan cheese (for the filling) 1 large egg 1/4 cup fresh parsley, chopped (for the filling) 6 basil leaves, chiffonade (for the filling) Pinch of nutmeg 1 tsp red pepper flakes (optional) 1. Heat a touch of olive oil over medium heat and sauté the onion with a pinch of salt and pepper for 3-4 minutes. Add the garlic and cook for another 30 seconds. 2. Stir in the chopped spinach and season with salt, pepper, and the juice from half a lemon. Let it wilt for a couple of minutes, then remove from the pan. Squeeze out any excess water from the spinach and set it aside. 3. In the same pan, wipe it clean and heat about 1/4 cup of olive oil over medium/low heat. 4. Add the sliced garlic cloves (6-8) and a handful of fresh basil leaves, followed by 1 tsp of Calabrian chili paste. Stir and let it sizzle gently for a couple of minutes, being careful not to let the garlic burn. 5. Pour in the tomatoes and season with salt and pepper. Stir, reduce heat to low, and simmer (cover with a lid if needed). 6. Cook the pasta shells to al dente. Drain them and set aside, drizzling with a little olive oil to prevent sticking if needed. 7. Preheat the oven to 350°F. 8. In a large bowl, combine the ricotta, 6 oz (1.5 cups) mozzarella, 1 cup Parmesan, cooked spinach, salt, pepper, parsley, chiffonade basil, zest from 1/2 lemon, nutmeg, red pepper flakes, and egg. Mix everything together until well combined. 9. In a baking dish, spread a thin layer of the tomato sauce on the bottom. 10. Stuff each pasta shell with 2-3 tablespoons of the ricotta filling and arrange them in the dish. If there’s any leftover filling, dollop it into the dish. 11. Spread the remaining tomato sauce directly over the shells, then cover with the remaining mozzarella and Parmesan cheese. 12. Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and finish under the broiler until golden and bubbly. 13. Garnish with fresh parsley or basil before serving and enjoy! #heresyourbite #stuffedshells #pasta #ricotta #dinner #DinnerIdeas #easydinner #EasyRecipe #vegetarian #vegetarianrecipe #FoodTok #cooking #comfortfood #winterfood #winterrecipes

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