Ribollita Soup & Paella

by Meg on February 15, 2011

For lunch today- I made ribollita soup! On this cold, windy day day is warmed me down to my toes…

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My ingredients

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Ingredients:

    • 1 medium onion, diced
    • 1 1/2 tbsp. of extra virgin olive oil
    • 2 carrots, diced
    • 4 pieces of bacon, chopped
    • 2 cloves garlic, minced
    • 1 (15-ounce) can of GOOD diced tomatoes
    • 1 bunch of kale, diced into large chunky pieces
    • 1 (15-ounce) can cannellini beans, rinsed and drained
    • 1 tsp. Bell’s Seasoning
    • 3 cups low sodium chicken stock
    • 1 bay leaf
    • Romano or Parmesan rind(I used a Romano rind)

In a large stockpot, heat the olive oil in medium heat and add the onions, carrots, garlic, and bacon. Cook until the bacon is crispy.  Then, add the tomatoes and stir releasing the brown bits from the bottom of the pot.  Next, add the chicken stock, kale, beans, Romano rind, bay leaf, and Bell’s seasoning. Bring the soup to a boil, and then bring down to a simmer and cook for 30 minutes. Makes 1 1/2 quarts of soup.

 

This is a must try!!

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THEN-  I decided to cook paella for dinner since I had fresh Maine shrimp and chicken chorizo in the fridge!

In our paelaa –  chicken,  chicken chorizo, shrimp, short grain brown rice, peas, chicken stock, garlic,  onions, red pepper, and spices.

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It was pretty good, but not amazing! You can’t win ‘em all!

Workout wise this week

Monday: 55 minute spin class & 60 minutes walking

Tuesday: 4 miles walking & 20 minute strength workout.

Note: I was hoping for more but my IT bands are SOO tight, that I got on the foam roller instead.

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