I love soup. Like all kinds of soup. I do consider soup to be a meal – especially this Tuscan White Bean Soup – its got beans, its thickened with butternut squash and potatoes, and it even has sun dried tomato chicken sausage meatballs – winning!
This is my take on Ribollita – which is a white bean soup that’s traditionally thickened with bread – OMG, so good! But over the weekend I realized I bought a package of already cut butternut squash that was nearing a week old and had to be used up, so I decided to pair that with canned potatoes as the base of this soup.
Do you guys ever use canned potatoes? OMG, it’s a pantry staple in my house. Fully cooked potatoes ready for anything! I’ve made mashed potatoes with canned potatoes, and its the base for my crustless quiches.
I microwaved the butternut squash on my “fresh vegetable” setting on my microwave – probably took about 4 minutes. I weighed out the canned potatoes after draining. Make sure to leave the rest of your groceries on the counter while taking your food photography pics – that’s what the professionals do, no?!
I scored on this package of chicken sausage – it’s my grocery store’s brand of chicken sausage, this time sun dried tomato. It normally sells for $4.99 a package, but I got it $4 off – .99 cents baby! Each link is 2 points, so I made each link into 6 baby meatballs so I would know how to count the points. The whole soup recipe is only 1 smart point for the base – add 2 points for 6 meatballs and one more point for the shredded Parmesan and soup is on!
To make the meatballs, I simply squeezed the sausage out of the casing, and did a quick pan fry for a couple minutes over high heat – just to give them a bit of a crust and they finished cooking in the soup.
The finished dish. I added fresh spinach just before serving – you don’t want to add the spinach while cooking the soup because it will just wilt, turn dark green, and be gross. Not that I know that first hand, I heard it from a friend.
It’s rich, and hearty – I made the whole pot 6 servings so it’s a very generous 1 2/3 cup serving. Add it’s worth the extra point for the shredded Parmesan.
After my 40 vanilla wafer incident the night before last, yesterday I tried to keep my points low. Luckily I wasn’t that hungry, so this hardboiled egg an apple was fine for breakfast.
I got my walking shoes on, I forgot that Jenn had a lunch obligation, and I kept texting her like “where the fuck are you!” Ha!
I had my buffalo chicken chili for lunch, with 12 tortilla chips, for a 5 point lunch.
When I got home, Jacob proudly said “I made dinner!” So sweet. Also, if someone makes you food, even if you didn’t want to spend the points, enjoy it – food is love! He made stuffed shells (meatless, because, well – Hannah!) stuffed with ricotta cheese and topped with mozzarella cheese. Delish! That is a salad plate, and it was plenty for dinner.
Since dinner was made, I had so much time for activities last night! These are delicata squash bizcuits – although my friend Jeana came up with the name #delicuits – love it! These are light, and flakey. It’s my next recipe for The Chopping Block, but these will definitely be on my Thanksgiving table. I need to add a bit more salt, and get an actual biscuit cutter – I cannot find mine for the life of me. These are worth the 4 points each!
Happy Wednesday friends – make it a great day!