Sunday, November 08, 2009

Tuscan Pumpkin Bean Soup

I'm experimenting here. I've missed this blog so much, but have been extremely busy to post. Trust me, I've been as crafty as I have ever been - the amount of wedding crafts to be posted after the wedding is somewhat startling, let me assure you. I am being extremely secretive about all of these project and they have kept me so busy, there has been little time to update. So, I am trying something a little new. I am blogging on the go, via iPhone. Well, not completely just yet. I am at my laptop now (about to go running 7 miles in my marathon training), but have used my iPhone to photograph and upload images of my latest food adventure. Not the best photographs... the iPhone definitely can't do what my little Canon does, but not bad? And at least it makes posting a lot more doable! So, let's see how this goes.
Onions for Tuscan Pumpkin Bean Soup
I was super excited while making this meal, particularly because I got an excuse to use my new 16 qt. All Clad stockpot! And let me tell you... it was love at first saute. Love!
Making Tuscan Pumpkin Bean Soup
After the onions got a little soft, I added chicken broth, white beans, a can of pumpkin, and some spices. I let those simmer for about 15 minutes, then moved them to the food processor to puree, then topped with a tiny bit of Parmesan cheese. I knew Mr. B would not be satisfied with just soup, and since we're on a diet, I tried to avoid the carbs. I ended up getting some turkey sausage, for only 160 calories per big link!
Turkey Sausages and Tuscan Pumpkin Bean Soup
Mr. B was very pleased.

3 comments:

22222 said...

yo man....................................................................................................

heshaojie said...
This comment has been removed by a blog administrator.
Michelle said...

cooking is such a divine craft . Keep going!