Bean, Spinach and Tomato Soup
15 oz. can of white beans
42 oz. of vegetable broth
15 oz. tomato paste
1/2 cup finely chopped onion
2 cloves chopped garlic
1/2 cup uncooked brown rice
1 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/2 can diced tomatoes with diced onions
8 cups coarsel chopped spinach
Parmesan for topping
1. Combine the broth, beans, paste, onion, basil, salt, pepper, garlic and 1/2 can diced tomato and onion. You can also add brown rice, which I did, but I would suggest waiting a couple of hours to not over cook the rice.
2. Slow cook on low for 6 1/2 hours or on high for 3-5 hours.
3. Add the spinach right before you are ready to serve and top with Parmesan cheese.
Portobello Parmesan Mushrooms
4 large Portobello Mushroom heads
1/2 cup italian style bread crumbs
1 cup Parmesan cheese
1 tsp. Paprika
2 tbls. Parsely
1 tsp. salt
3/4 cup egg substitute
1/2 tsp. black pepper
1 tsp. marjoram leaves
1 tsp. garlic powders
1 tsp. oregano leaves
1-1/2 cups mozzarella
1 15 oz. can of light tomato sauce
1. Pre-heat oven to 400 degrees Fahrenheit.
2. Combine all dry ingredients and 1/2 cup parmesan in a medium sized bowl.
3. Pour egg substitute in a low glass pan, big enough to fit a mushroom in.
4. Dip mushrooms into egg substitute and coat in dry ingredients.
5. Put mushrooms on tin foil baking sheet stem side down, and spray tops of mushrooms with cooking spray.
6. Cook in oven for 20 minutes.
7. Remove and turn oven up to 450.
8. Turn over mushrooms, top stem side with about 2 tablespoons of tomato sauce and split the rest of the parmesan cheese and mozzarella between the four mushroom tops.
9. Pop mushrooms back into over for about 6-8 minutes, enough so the cheese is melted and mushroom is fully cooked through.
Now I am off to enjoy a couple episodes of Glee before I have to venture out into the snow to work...