Without further ado…
The winner of The Red Plate is:
I’m not sure what took more skill, locating my new subscriber list or figuring out how to use random.org to generate a winner! All technicalities aside, I’m thrilled to give away The Red Plate today. Angie, I hope you will enjoy using this special plate as much as we do.
I wish I had Red Plates galore to give away to each one of you. As I tell the Littles, “there is only one plate, but each of you is equally special.” Nah, you’re not buying it either.
How about a quick, delicious recipe? As you know, I’ve been on a Crock Pot kick. I actually tested three different recipes this week. Tonight’s Tuscan White Bean Soup was so simple I wondered if it would satisfy. Husband and three of the four Littles loved it. I served the hearty bean soup with tiny ham panini triangles (if you’ve seen Udi’s gluten-free bread you know I’m not kidding about itty bitty!).
Tuscan White Bean Soup
(adapted from The Gourmet Slow Cooker)
2 cups dried white beans, cannellini
6 to 8 cups of water
4 carrots, peeled and chopped
1 large yellow onion, chopped
2 celery stalks, chopped
4-5 cloves garlic, minced
1-2 fresh sprigs of thyme
1 (14-oz) can crushed tomatoes (I used Muir Glen fire roasted)
Sea salt, to taste
Fresh ground pepper
Truffle oil, for drizzling (optional, but worth it!)
Rinse and sort through the beans. Place them in the slow cooker and add enough of the water to cover. Cover and cook on high for 2 hours, or until the beans begin to tender.
Add the carrots, onion, celery, garlic, thyme and tomatoes. Stir until well combined. Cover and cook on low for 6 to 8 hours, until beans and carrots are soft and tender. Stir in fresh ground pepper and salt to taste. Remove the thyme, ladle into soup bowls and drizzle with truffle oil.