Best Butter Beans

A quick-to-make and tasty main or side dish. Additions, including lightly sautéed spices dried tomatoes, spinach and lightly sautéed spices, really add to the flavor profile. 

Best Butter Beans  4 servings

It helps to prep & assembly all ingredient
below preparing recipe.

1 tablespoon butter 

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream 

1/4 cup grated Parmesan 

1 tablespoons chopped fresh basil, optional

1. Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.


   
   
   
2. Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired. 
   
   
   
3. Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil. 
   

   
   
   
4. Serve warm with crusty bread.

Recipe without photos . . . Best Butter Beans  4 servings

1 tablespoon butter 

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream  

1/4 cup grated Parmesan 

1 tablespoons chopped fresh basil, optional

1. Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.


2. Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired. 
3. Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil. 
4. Serve warm with crusty bread

 

Zucchini Roll Ups

Similar to a lasagna rolls but with thin strips of zucchini taking the place of pasta. 

Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below in step #6) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

----

About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

---

Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 

   

   Since I had smaller sized zucchini, I overlapped ends of 2 to created a longer area for rolling up the filling 

   
   
7. Roll up the zucchini and place them seam side down in the casserole dish. 
   
   
   
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Recipe without photos . . . Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

----

About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

---

Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 
7. Roll up the zucchini and place them seam side down in the casserole dish. 
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Quick Pickled Red Onions — Cuisine at Home style

This quick-fix version of pickled red onions, from the latest Cuisine at Home magazine (issue #159, summer 2024), add a burst of flavor to salads (greens, pasta, potato, etc.) tacos, burgers and sandwiches, and, roasted meats. Or use them as a garnish on soups. (I did cut it in half.)

Quick Pickled Red Onions — Cuisine at Home style

1/2 pound red onions, halved & thinly sliced (about 2 cups)

1/2 cup white wine vinegar

1/2 cup water 

3 tablespoons granulated sugar

2 teaspoons kosher salt

1/2 teaspoon coriander seeds

1/4 teaspoon  red pepper flakes 

1/2 teaspoon black peppercorns (my addition)

1. Place sliced onions in medium glass, ceramic or stainless steel bowl.
2. Combine vinegar, water and all the remaining ingredients in a small nonreactive saucepan (not aluminum), and bring to a toil over medium-high heat. Boil for 2 minutes. Remove from heat.
3. Pour hot vinegar mixture over onion slices. Let cool to room temperature, about 30 minutes. Transfer to an air-tight container and refrigerate for up to 1 month. 

Baked Brie with Pecans and Honey . . . savory & sweet

Sweet and savory flavors top a rich and creamy brie round for an for tasty appetizers. 

Baked Brie with Pecans and Honey    Approx. 8 to 10 servings

8 ounces brie

1/4 cup pecan pieces

2 tablespoons honey 

1/8 teaspoon red pepper flakes

1/4 teaspoon fresh thyme chopped (can also use dried) 

1. Preheat oven to 375°
2. Place the round of brie into the center of a heat safe dish and score the top with a knife.
   
3. In a small bowl, mix together the pecan pieces, honey, red pepper flakes, and thyme.

4. Pour the pecan mixture over the brie. 
   
   
   
5. Bake for 10 to 15 minutes or until cheese is bubbly and melty.
6. Serve immediately. We served it with an assortment of crackers & sliced apples. 

Recipe without photos . . .  Baked Brie with Pecans and Honey    Approx. 8 to 10 servings

8 ounces brie

1/4 cup pecan pieces

2 tablespoons honey 

1/8 teaspoon red pepper flakes

1/4 teaspoon fresh thyme chopped (can also use dried) 

1. Preheat oven to 375°
2. Place the round of brie into the center of a heat safe dish and score the top with a knife.
3. In a small bowl, mix together the pecan pieces, honey, red pepper flakes, and thyme.

4. Pour the pecan mixture over the brie. 
5. Bake for 10 to 15 minutes or until cheese is bubbly and melty.
6. Serve immediately.  We served it with an assortment of crackers & sliced apples. 

Zucchini Crust Pizza earns a 5 star rating!

Vickie Gill’s plate of Zucchini Crust Pizza (posted on her Facebook page) looked so good that I had to give it a try. She shared the recipe via a  link (with a video). This internet sensation uses a zucchini-based crust that is finished with pizza-style toppings. I made it for dinner last night and we thought it was Super Delicious! Barry gave it a 5 out of 5 star rating. Heated up the leftover of lunch today and again marveled at this yummy way to use up excess garden process. Thanks Vickie for recommending this recipe. 

Zucchini Crust Pizza  

Crust: 

4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)

3 large eggs

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon powdered garlic 

Sauce:

1 lb sausage (or combo of sausage & ground beef 

1/4 teaspoon red pepper flakes

1 tablespoon Italian seasoning 

1/2 teaspoon salt

14 ounces tomato sauce

Toppings: 

1 medium red bell pepper chopped

1 small onion chopped

1 1/2 cups shredded mozzarella cheese

1/4  cup grated Parmesan cheese

1. Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.

2. Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible. 
3. Separately, in a small bowl, whisk the eggs until combined. 
4. Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
   
5. Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge. 

   
6. Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking). 
   
7. Once baked, remove the crust from the oven, and assemble the pizza. 
8. As crust bakes, prepare the Sauce: Heat a skillet over medium heat.  Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)

9. Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 tp 6 minutes. Once cooked, remove from heat. 
   
10. Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper. 
    
11. Top with shredded mozzarella cheese and Parmesan cheese.

12. Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.
    

Recipe without photos . . . Zucchini Crust Pizza  

Crust: 

4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)

3 large eggs

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon powdered garlic 

Sauce:

1 lb sausage (or combo of sausage & ground beef 

1/4 teaspoon red pepper flakes

1 tablespoon Italian seasoning 

1/2 teaspoon salt

14 ounces tomato sauce

Toppings: 

1 medium red bell pepper chopped

1 small onion chopped

1 1/2 cups shredded mozzarella cheese

1/4  cup grated Parmesan cheese

1. Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.

2. Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible. 
3. Separately, in a small bowl, whisk the eggs until combined. 
4. Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
5. Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge. 

6. Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking). 
7. Once baked, remove the crust from the oven, and assemble the pizza. 
8. As crust bakes, prepare the Sauce: Heat a skillet over medium heat.  Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)

9. Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 to 6 minutes. Once cooked, remove from heat. 
10. Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper. 
11. Top with shredded mozzarella cheese and Parmesan cheese.

12. Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.

Instant Pot Boneless Pork Chops

We often find that boneless pork chops (often slices from the pork loin) can be quite chewy. Since we prefer tender, I tried this recipe that I found Sunday Supper Movement blog.  Packed with flavor, the chops/pork loin slices were done, start to finish, in less than 30 minutes and they were oh-so tender. I halved the recipe and serve the pork with Potato-Turnip Mash and a garden salad.  

Instant Pot Boneless Pork Chops     Yield: 4 servings 

4 boneless pork loin chops/slices 

4 tablespoon butter or a combination of butter & olive oil

1 cup chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon+ cornstarch

2 tablespoon water

 

Pork Chop Seasoning—mix together the following: 

3 tablespoons paprika

2 tablespoons onion powder

2 tablespoons garlic powder

3 tablespoons sea salt

2 tablespoons crushed red pepper flakes

1 tablespoons black pepper

1/4 cup lightly packed brown sugar

1. Pat pork chops dry and season generously with pork chop seasoning on all sides.
2. Set Instant Pot to saute mode. Once hot, add in butter/olive oil and allow to melt. Once butter is melted, add in pork chops and brown on both sides, approximately 2 minutes on each side.
3. Add chicken broth to your pot, and using a wooden spoon deglaze the bits of pork from the bottom of the pot. (You can remove chops but I just pushed them aside, added the broth and deglazed the pan.)
4. Add in Worcestershire sauce and mix well.
5. If you removed chops, replace them and secure Instant Pot lid;  turn to the pressure cook mode. Pressure cook for 7 minutes.
6. When 7 minutes is up, allow pressure to naturally release on its own, about 10 minutes. 
7. Remove chops to a plate. 
8. In a small bowl combine cornstarch (I added a bit more than called for) and water and mix well. Add slurry into the remaining liquid inside your Instant Pot. Give a good mixing, and let thicken for about 5 minutes. 
9. Serve gravy over pork chops and enjoy

Hot Polenta Bowl topped with Chimichurri

Let's begin with the SAUCE — Bright and vibriant, Chiichurri is a sauce that originates in Argentina. It’s great drizzled over sautéed mushrooms, grilled vegetable, grilled meats such as chicken, steak and fish. Also a great addition to rice or grain bowls. One of our favorite restaurants in Wichita, KS (Sabor) serves it as a dipping sauce with their fried plantains. So EASY and Versatile! The ingredients can also be blended until they are smooth, creating a tasty marinade that adds a pop of flavor.   

Chimichurri Sauce

1/3 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1/4 teaspoon smoked paprika

1/2 cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)

1. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red chili flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
2. Season to taste and serve as a sauce over roasted or grilled vegetables.

Note: Save the flavor of fresh garden herbs by making extra chimichurri and then storing it in the freezer in ice cube trays; pop out the cubes once frozen and store in a freezer-safe bag. When ready to use, thaw as many cubes need at room temperature.

----------------------------

The following recipe is a remake of one I made earlier: Polenta Spoons with Caramelized Mushrooms. Instead of an appetizer the components are turned into a main dish . . . and the extra addition of Chimichurri takes this creamy, comforting dish over the top! 

Mushroom Topper

Hot Polenta Bowl topped with Chimichurri

Batch of Creamy Polenta

Batch of Sautéed or Caramelized Mushrooms (I used crimini)

Batch of Chimichurri Sauce

1. Assemble hot polenta in bowls. 
2. Top with sautéed or caramelized mushrooms and drizzle generously with chimichurri.
3. Serve with additional chimichurri on the side.
   
   
   

Chickpea Curry (Chole) — A book (The Perfumist of Paris by Alka Joshi) inspired meal

 “The Perfumist of Paris” by Alka Joshi was the inspiration for this recipe. Full of flavor, this filling dish, served over basmati rice, reminded us of the dishes served at Monsoon Indian Grille in Topeka. Pungent spices, scents and fragrances are woven into an intriguing story about a young Indian girl who becomes a perfumer in Paris. The author even includes a couple of recipes at the end of the book including this vegetarian-based Indian dish. I did cut it in half for just the two of us. 

 

Chickpea Curry (Chole)

3 tablespoons coconut or canola oil 

2 teaspoons cumin seeds

1 yellow or white onion, finely chopped

4 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon red chili powder or red pepper flakes, or to taste

2 teaspoons cumin powder

2 tablespoons turmeric powder

2 teaspoons garam marsala

2 tablespoons coriander powder

1 teaspoon black pepper

2 to 3 teaspoons salt, or to taste

1 (14.5. oz.) can crushed or diced tomatoes

1 1/2 cup water, or broth or coconut milk

2 (15.5 oz.) cans chickpeas (garbanzo beans), drained

1 cup coriander/cilantro leaves

1. Heat oil or medium in deep skillet or large saucepan with a heavy bottom. Add cumin seeds and cook until they sizzle.
2. Add onions, garlic, ginger and red chili powder or red peer flakes; saute until onions are translucent. 
3. Add cumin, tomatoes, garam marsala, coriander powder, black pepper and salt; mix until a paste forms. If the paste is too dry, add water
4. Add tomatoes to the spice paste. Stir.
5. Add the water/broth/coconut milk and chickpeas, stir and turn heat to low. Simmer about 15 minutes until the chickpeas soften.
6. Garnish with cilantro leaves.

Spinach, Mushroom & Pasta Skillet

Inspired by a recipe at Eatwell 101 blog, this recipe fits the bill for a low-cholesterol (as recommended by my doctor) but tasty main dish. It is definitely on my “make again” list.

Spinach, Mushroom & Pasta Skillet   2 main dish servings

7 oz. farfalle (bow tie) pasta 

1 1/2 to 2 tablespoons olive oil  

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth 

1/2 teaspoon Italian seasoning  

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

1. Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
2. Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
3. Add garlic and cook for about 30 seconds longer. 
   
4. Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
5. In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed  and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
6. Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a  little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
   
   
   
7. Add Parmesan cheese and stir the ingredients to combine.

Recipe without photos . . .

Spinach, Mushroom & Pasta Skillet   2 main dish servings

About 7 oz. farfalle (bow tie) pasta 

1 1/2 to 2 tablespoons olive oil  

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth 

1/2 teaspoon Italian seasoning  

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

1. Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
2. Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
3. Add garlic and cook for about 30 seconds longer. 
4. Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
5. In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed  and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
6. Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a  little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
7. Add Parmesan cheese and stir the ingredients to combine.

Loaded Zuppa Toscana (Tuscan Soup)

Cooler weather calls for soup in our household. This is a new recipe that my sister Marla Payne provided. It is `"M'm! M'm! Good!″ 

Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
   
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
   
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally.
    
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese. 
    

Recipe without photos . . . Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups cup)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally. .
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese.