Important Notice! Due to predicted freezing temperatures Saturday morning, very low daytime temperature and strong possibility of freezing precipitation during the day, Bastrop 1832 Farmers Market WILL NOT BE OPEN THIS SATURDAY, January 10th. Sorry for any inconvenience but we want everyone to stay home, keep warm, and be safe.Our next market will be on Tuesday, January 13, from 2-6 when the weather is predicted to be much warmer with a chance of rain. Heres a soup recipe to try out over the weekend: MEDITERRANEAN VEGETABLE SOUP Printed from COOKS.COM ________________________________________ 1 tablespoon olive oil 1 onion, diced 1 carrot, halved lengthwise and sliced 2 stalks celery, sliced 3 cloves garlic, minced 2 cups chicken or beef broth 2 cups water 1 can (14 1/2 ounces) diced tomatoes, not drained 1 tablespoon fresh basil, chopped 1/4 teaspoon oregano salt and pepper to taste 1 15 oz. can cannelini or white beans, drained and rinsed 1 cup pasta bows (or other small pasta) Parmesan cheese (optional) 1 small head escarole (optional) Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans. Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta. Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta is cooked and the escarole is tender. Serve sprinkled with Parmesan cheese.
Posted on: Thu, 08 Jan 2015 22:08:52 +0000
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