Tuscan White Bean and Tomato Stew

Ingredients:

1 Tbsp olive oil

2 cups diced onion

3 cloves minced garlic

1 Tbsp fresh rosemary

1 tsp each dried thyme and sage

28 oz diced tomatoes (I use 1 can salted and one can unsalted)

3 cups cooked white beans

10 oz fresh baby spinach

12 oz cooked pasta (I used a blend of leftover bags, this time was orzo and elbows)

Directions:

1. Saute onion and garlic in olive oil over medium high heat, until onions begin to brown.

2. Add herbs and saute for 1 minute.

3. Add diced tomatoes and beans and bring to a boil. Add more water if you like your soup a little thinner. Reduce heat and simmer 10 minutes.

4. Add spinach and cook until spinach wilts.

5. Stir in pasta and serve.

Ratings:

4 thumbs up - both kids and both adults.

Rosemary and Cheese Muffins

I made these last night to go with a tomato based soup. Yummy and quick.

Ingredients:
1 cup shredded Parmesan cheese
2.25 cups flour (I did half and half white and whole wheat)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
2 tsp chopped fresh rosemary
3 Tbsp pine nuts (optional)
1.75 c milk
2 Tbsp olive oil
1 egg

Directions:
1. Preheat oven to 350
2. Combine all dry ingredients (cheese-rosemary/pine nuts) and mix. Make a well in center and pour in milk, olive oil and egg.
3. Mix just until moistened. Batter will be wet and somewhat thin.
4. Spoon into 14-16 greased muffin tins and top with more shredded cheese (if desired).
5. Bake 15-20 minutes, until center springs back when lightly touched.