Hello friends! It is mid-April already! Can you believe that? Can anyone tell me where the time goes? It went WAY TOO FAST!!! I want you to know that no matter what you have to be busy with everyday (good or bad), do not forget to make yourself something good and nutritious to eat! We talked a little bit about homemade veggie broth last month, and also talked about how a good homemade broth is the foundation for flavor in the dish you are cooking. I used the homemade veggie broth to make three different MOUTH-WATERING gourmet dishes at home. Would you like to learn what I made? I really wish you would give these recipes a try!
Roasted Tomato Soup: Oh my gosh! This roasted tomato soup is my favorite! It is packed with so much flavor! One more PLUS about this soup is that it is a foolproof recipe. I highly recommend this recipe! I paired my roasted tomato soup with a french onion grilled cheese sandwich! And I found out that these two are like soulmates (the perfect pairs)!!! The roasted tomato soup is inspired by the Feasting at Home.
Vegetarian Zuppa Toscana: Zuppa Toscana, one of the top picks of the Olive Garden’s menu items. Did you know this soup will taste even better if it is made at home? When you are making it at home, you could modify the recipe to your liking, which in this case, I make it vegetarian-friendly! The original recipe calls for italian sausage, but instead I used plant-based sausage (impossible ground sausage). FYI, most (if not all) plant-based products are highly seasoned, so go light on your salt when seasoning your soup. The recipe is adapted from Supper with Michelle.
Pasta e Fagioli: Let’s talk about another popular Olive Garden’s menu item, Pasta e Fagioli. What that means is “pasta and beans” in Italian. This is a scrumptious Italian stew, which is full of fresh flavor! This is a vegetarian-friendly recipe, and can be made vegan-friendly, by simply omitting the cheese topping. My friends out there, do give this recipe a shot! If interested, do visit Cookie and Kate.
*Note: Thank you DRH Health Food and Nutrition Department for sponsoring some ingredients, and providing part of kitchen space for recipe testing.