So, I’ve received just a tiny bit of flack for featuring a veggie dish that contained prosciutto in the Veggie Dinners post and sought to rectify the situation. In my defense, the second recipe was strictly vegetarian, but I understand that there is a ‘truth-in-advertising’ issue with a post titled “Veggie Dinners” that features prosciutto. Lest I invoke the wrath of any more vegetarians, I will own that the base of this soup is a chicken stock – because that is what I always have on hand – but vegetable stock could easily be used as a substitute.
Tuscan White Bean Soup is a recipe that is both categorically healthy – carrots, white beans, and kale constitute its base – and all succor, warmth, and comfort. It is not every recipe that can soothe both the spirit and the body, but this recipe does so perfectly.
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A perfect Spring Italian dinner that is surprisingly filling without being heavy,
If you are at all familiar with Michael Pollan, author of Omnivore’s Dilemma, you’ve likely heard his mantra, “Eat Food. Not too much. Mostly plants.” It is a shockingly simple prescription for health, and its efficacy can be assumed by applying the proof of contradiction principle or inverting the mantra: If one eats a diet of processed food products, a tremendous amount of them, and little produce, the health picture looks grim.
It seems unlikely that someone who regularly extols the virtues of beef ribs, sausages, and a perfectly medium-rare steak would adhere to this maxim, but I am a firm believer that 1 or 2 mostly veggie dinners each week stabilizes weight – or, at least, prevents it from reaching gargantuan proportions. Veggie dinners make me feel, in mind if not in body, more healthful, and they are so agreeably easy and quick to make on a frantic weeknight.
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