quick tomato and bean soup provencal

Quick Tomato and Bean Soup Provencal

This quick tomato and bean soup Provencal is my version of a traditional soup from the Provence region of France. It’s a satisfying soup that comes together quickly. Serve with crusty bread, or enjoy with a slice of quiche.

Ingredients:

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
2 cups chicken broth
1 cup water
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) can butter beans, rinsed
2 cups baby spinach leaves, roughly chopped, or more to taste
salt and freshly ground black pepper to taste
2 tablespoons grated parmesan cheese

Direction

Heat olive oil in a large saucepan over medium heat, add onion, and saute until tender and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes, chicken broth, water, and red pepper flakes, and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Add butter beans and cook until heated through, about 5 minutes. Stir in spinach, and heat until wilted.
Season to taste with salt and pepper. Garnish with Parmesan cheese, and serve hot.

Pastrami Style Roast Turkey

Many years ago, I was introduced to pastrami-style roast turkey breast at a local Jewish deli and loved it so much that I set out to make a version at home. It is now one of our family favorites, and a recipe I often double to enjoy for dinner and then in sandwiches for several days after. The classic peppery spices are key, but a huge part of the appeal of this dish is also how simple it is to prepare. Boneless turkey breast is commonly sold at supermarkets in a variety of sizes, and you can ask to have it butterflied, or easily do this at home. The simple technique allows you to spread the spices evenly over the meat, which is then rolled and tied. This results in a perfect distribution of spices, as well as a pinwheel effect once the meat is sliced. Serve it with roasted vegetables, sweet potatoes, or a tangy slaw on the side.