Ingredients:
Soup weather is upon us and this is one of our faves! It freezes really well and your family is going to LOVE it!
A couple of weeks ago we were fortunate to be a part of JD Farms Fall Festival. It was one of our first wet days in some time, soup was perfect for the occasion. We made this comforting minestrone, and the addition of JD farms turkey took it over the top. We recommend making a double batch and freezing half for a future stormy evening.
The perfect soup for a rainy day!
Instructions:
Heat the olive oil in a large pot over medium-high heat. Cook the turkey, breaking it apart as it cooks. When the turkey is almost fully cooked, add the mushrooms & onion, cook until the mushrooms start to brown and the onion is translucent, about 10 minutes.
Add the garlic, celery and carrot and cook until they begin to soften, about 5 minutes. Stir in spices, salt and pepper to taste; cook 3 more minutes. Add the diced and crushed tomatoes and the broth to the pot and bring to a boil.
Reduce the heat to medium low and simmer 15 minutes. Stir in the kidney beans and cook just until the vegetables are tender, about 10 more minutes.
Re-season as necessary. Ladle into bowls and top with the parmesan and chopped basil.
Instructions:
In a mix bowl, crack the eggs and add the baking powder, whisk together.
In a separate bowl, mash bananas until smooth (I like to use my stand mixer to break them down). Add in the egg mixture and stir until combined.
Brush a large non-stick skillet, over medium-high heat with vegetable oil. Drop the batter by the spoonful into the hot pan and cook about 2 minutes per side, until each side is golden brown and centers are cooked. Top with icing sugar and serve with Birch Syrup (available at Well Seasoned).
Chef's Tip: Make a double batch, freeze half. Pull them out on busy mornings and pop them into the toaster. Spread with peanut butter and enjoy!
