Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 can (15 ounces) cannellini beans, drained and rinsed
4 cups vegetable broth
1 bay leaf
Salt and pepper, to taste
2 cups fresh spinach or kale, chopped
Juice of 1 lemon
Grated Parmesan cheese (optional, for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
Fresh salad from the garden, with this recipe I can eat it for 12 months: the trick my grandmother taught me!
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I wish I could eat this every day.
Nana used to make these by the dozen, and freeze them for later!
Mix vinegar, lemon and medical oil, you can removes calcium deposits, clean stainless steel faucets quickly and shiningly !
