The entire 1st post was destroyed and I have to redo it.
The good news is, I will do it on my tablet with my Bluetooth keyboard and I will type like a bat Outta hell!
I know what the recipe is and I will print it again, and I take a “Lickin and keep on Ticking” kind of like the ever-ready bunny….
But I learned from this mistake, so hopefully it will never happen again.
All future posts will be done on my Tab S2 on Microsoft Office Professional and copied and pasted on the site.
Though my first attempt at posting this recipe went up in smoke before my eyes like burnt toast, my second attempt is a keeper and like the Phoenix Rose From the Ashes!
Second time is a charm….
1 Box of Swanson Organic Vegetable Stock
1 large bottle of V8 Low Sodium Vegetable Juice
6 cups organic kale
6 cloves garlic, minced
2 cans of Bush’s low-sodium garbanzo beans, drained and rinsed
1 14 oz. can of Bush’s low-sodium cannellini beans or your own cooked beans
2 tablespoons of extra-virgin olive oil
1/2 of a large purple onion, chopped
One 14 oz. can of Hunts tomatoes, undrained, or other brand
2 medium zucchini, sliced
Mrs. Dash Herb and Garlic Seasoning to taste and Badia Seasoning Complete to taste
You can add cooked rice to this, cooked pasta and whatever proportions you like.
Serve with a slice of homemade bread and or flatbread and a great quality Reggiano Parmesan shaved on to the soup.
June 18th 2017 at 4:17 p.m.
Writing & Photography & Digital Photo Arts by Paulette Motzko,
PLM Studios, LV, NV.
- Saute the Purple Onion with 4 cloves of garlic that’s been minced. Saute until the onion becomes soft but before you burn the garlic!
- Add in all the other ingredients and bring to a simmer in either a 6 quart dutch oven, as I did or in a crock pot or whatever large stock pot you have.
- Simmer on low until the kale is tender and the zucchinis are tender.
- Feel free to use any kind of stock you one for this and also very the vegetables anyway you like.