Mediterranean White Bean Soup
1 Tbs. Garlic Olive Oil
1 large onion, chopped
2 garlic cloves, minced
1 large carrot, chopped
1 celery rib, chopped
6 cups vegetable broth
1 tsp. dried thyme
1/2 tsp. oregano
1 tsp. sea salt
1/2 tsp. black pepper
3- 15 oz cans white beans, drained and rinsed
2 cups baby spinach, chopped
Parmesan cheese, grated (for serving)
Parsley, chopped (for serving)
In a large pot, heat Garlic olive oil over medium high heat. Add onions and garlic. Cook about 2-3 minutes, stirring regularly. Add in the carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes.
Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve with artisan bread.
1/4 cup Milanese Gremolata olive oil
1/4 cup Oregano balsamic vinegar
1 lemon, juiced
1/2 tsp. sea salt
1/4 tsp. black pepper
2 lbs boneless leg of lamb, trimmed
and cut into 1″ cubes
2 medium green peppers, cut into 1″ cubes
1 large onion cut into 1″ pieces
Combine marinade ingredients and mix well. Add lamb cubes and marinade 8 hrs. Thread lamb cubes, onion and peppers onto treated wooden skewer. Broil 4 minutes on each side.