Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1 yellow onion (finely diced)
  • 1 yellow bell pepper (finely diced)
  • 1/2 teaspoon oregano
  • pinch of salt
  • 2 large cloves of garlic ( minced)
  • 2 cups chopped frozen artichokes
  • 1 large bartlett pear (cored and diced (Use any type of pear you have))
  • 3 cups low sodium vegetable broth
  • 1/2 cup cannellini beans (drained and rinsed)
  • 1/4 cup steel cut or rolled oats ((gluten free if needed))
  • 1/4 teaspoon salt
  • 2 tablespoons chopped pistachios
  • 2 tablespoons minced basil
  • 2 tablespoons olive oil
  • 1 baguette (cut up into cubes)
  • 1 clove garlic clove (minced)
  • 2 teaspoons fresh thyme leaves (( or 1/2 teaspoon of dried oregano))
  • pinch of salt
  • 2 tablespoons olive oil
  • 3 cups spinach leaves
  • 1 cup hulled and sliced strawberries
  • 2/3 cup bocconcini cheese
  • Basil Vinaigrette:
  • 1 cup fresh basil leaves packed
  • 1 clove garlic
  • 1 lemon (juiced)
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/4 cup olive oil

Instruction

  • Preheat the oven to 375 degrees. Toss all the croutons ingredients and layer them in a single layer on a baking sheet. Toast them in the oven for 10-15 mins (depending on the size of your croutons). Let them cool.
  • For the soup: heat the olive oil in a medium size pot, and add in the onions, bell peppers and a pinch of salt.
  • Sauté the veggies for about 3 mins until soft and slightly caramelized. Add int he garlic, oregano and sauté for a minute more until fragrant.
  • Add in the remaining ingredients and mix. Bring the soup to a boil and lower the heat to low.
  • Let the soup cook for about 20-30 minutes.
  • Use an immersion blender and puree the soup to a smooth velvety texture. Taste the seasoning and adjust.
  • For the pistou—simply mix all ingredients in a small bowl.
  • Serve the soup topped with pistou.
  • For the Basil Vinaigrette: blend all ingredients in a processor or high-speed blender until smooth.
  • For the Salad: Toss the spinach with 2 tablespoons of the vinaigrette.
  • Place the spinach on the salad plate, scatter the strawberries and bocconcini over the spinach and then drizzle with more of the basil vinaigrette to your taste.