Tuscan White Bean Soup | Project Healthy Ever After

Tuscan White Bean Soup

Tuscan White Bean Soup | Project Healthy Ever After
Tuscan White Bean Soup
Yields: 4 servings

Ingredients:
2 tablespoons extra-virgin olive oil, plus more for serving
1 tablespoon butter
1 medium onion, finely diced
2 medium carrots, finely diced
2 ribs celery, finely diced
4 cloves garlic, minced
1/2 teaspoon dried red pepper flakes
32 oz. homemade bone broth
2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
2 6-inch sprigs rosemary, leaves finely chopped and stems reserved
1 (3-4 inch) chunk parmesan rind (optional)
2 bay leaves
3 to 4 cups roughly chopped spinach leaves
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano for serving

Directions:
Heat olive oil and butter in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes.

Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute.

Add broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.

Tuscan White Bean Soup | Project Healthy Ever After

Add spinach for last 5 minutes.



Tuscan White Bean Soup | Project Healthy Ever After

Discard the bay leaves, parmesan rind and rosemary stems. Transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.



Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano.

Lemon Mousse Pie | Project Healthy Ever After

Lemon Mousse Pie

Lemon Mousse Pie | Project Healthy Ever After

Lemon Mousse Pie
Yields: 8 servings

Ingredients:
Crust:
1 cup walnuts
6 dates
1/2 cup unsweetened coconut flakes
1/2 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon coconut butter
Filling:

1 (.25 ounce) package unflavored gelatin
1/2 cup lemon juice
1/4 cup cold water
1 teaspoon grated lemon zest
1 (8 ounce) package mascarpone cheese, room temperature
1 cup confectioners’ sugar, divided
1 cup heavy whipping cream, whipped
1 teaspoon vanilla

Directions:
Crust:
Melt coconut butter in microwave (or on stove). Set aside.
Add dates to food processor and process for 1-2 minutes
Add nuts and coconut and process for 1-2 minutes more.
Add Coconut Butter, vanilla and salt and mix until crumbly.
Press mixture into pie pan and refrigerate.
Filling:
In a saucepan, combine gelatin, lemon juice and water. Let stand for 5 minutes to soften.
Cook and stir gelatin mixture over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside.
In a medium bowl, add heavy whipping cream, vanilla and 3 tablespoons of confectioner’s sugar. Mix with beaters on high until stiff peaks form. Set aside.
In a large bowl, combine mascarpone cheese and remaining sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes until thick.
Fold whipped cream into cream cheese mixture.
Spoon filling into baked pie crust.
Refrigerate for 2-4 hours.

Decorate with extra whipped cream.

Lemon Mousse Pie | Project Healthy Ever After

Slice, serve and enjoy!

Lemon Mousse Pie | Project Healthy Ever After