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Ribollita Soup & Paella

Posted Feb 15 2011 8:51pm

For lunch today- I made ribollita soup! On this cold, windy day day is warmed me down to my toes…

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My ingredients

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Ingredients:

In a large stockpot, heat the olive oil in medium heat and add the onions, carrots, garlic, and bacon. Cook until the bacon is crispy.  Then, add the tomatoes and stir releasing the brown bits from the bottom of the pot.  Next, add the chicken stock, kale, beans, Romano rind, bay leaf, and Bell’s seasoning. Bring the soup to a boil, and then bring down to a simmer and cook for 30 minutes. Makes 1 1/2 quarts of soup.

 

This is a must try!!

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THEN-  I decided to cook paella for dinner since I had fresh Maine shrimp and chicken chorizo in the fridge!

In our paelaa –  chicken,  chicken chorizo , shrimp, short grain brown rice, peas, chicken stock, garlic,  onions, red pepper, and spices.

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It was pretty good, but not amazing! You can’t win ‘em all!

Workout wise this week

Monday: 55 minute spin class & 60 minutes walking

Tuesday: 4 miles walking & 20 minute strength workout.

Note: I was hoping for more but my IT bands are SOO tight, that I got on the foam roller instead.

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