Two Bean Soup

This soup makes a great weeknight dinner. It only takes 30 minutes to come together, it's healthy and delicious and it easily lasts for two nights when serving two people. I like to serve this soup with cheddar soda bread only this time I left out the cheddar to cut down some of the fat. I made the bread into muffins rather than a round, which shortened the baking time. To make the muffins prepare the bread as directed. Line a standard muffin tin with baking liners and fill each cup 3/4 of the way full. Bake in a 375 degree F oven for 20-25 minutes or until lightly golden on top. 

Two Bean Soup 

3 tablespoons Olive Oil

1 medium Onion, Chopped

2 medium Carrots, Chopped

1 Celery Stock, Chopped 

Pinch of Kosher Salt 

2 Garlic Cloves, Minced 

4 cups Vegetable Broth, Divided 

1 bunch Kale

2 cans Cannellini Beans, Drained and Divided

1 can Black Beans, Drained

1 tablespoon Red Wine Vinegar

1 teaspoon Fresh Rosemary, Chopped

Pepper to taste 

Heat oil in a dutch oven over medium-high heat and add a generous pinch of salt. Stir in the onion, carrots and celery, cook for 7 minutes, stirring occasionally. Add the garlic and cook for just a minute then stir in 3 cups of the vegetable broth and the kale. Bring to a boil then reduce to a simmer and cover for 3 minutes. In the meantime pour the remaining cup of broth and 1 can of cannellini beans into the blender and blend until smooth. Pour the broth mixture and the remaining beans into the soup. Cook for 5 minutes or until beans are heated through. Pour in the red wine vinegar and stir in the rosemary. Add more salt if you like and pepper to taste. 

Serves 4-6

Recipe slightly adapted from Cooking Light

Carrot Cake Sandwich Cookies

When I was a kid I loved oatmeal sandwich cookies . They would come in a box each one wrapped up individually in a cellophane package. I remember devouring them on long road trips with my family. They were so soft, they would almost just melt in your mouth.
These carrot cake sandwich cookies were inspired by this nostalgic treat.

Makes 14 sandwich cookies

Ingredients

Cookies
1 cup whole wheat flour
1/4 cup all purpose flour
1 cup grated carrots
1/2 cup packed light brown sugar
1/2 cup granulated white sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup crushed pineapple
1/2 cup golden raisins
2 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/4 teaspoon baking powder
1 teaspoon cocoa powder
1/4 salt

Line two baking sheets with parchment paper. Preheat oven to 350 degree F. In the bowl of an electric mixer beat together the butter and sugars. Add the egg and beat until well combined. In a separate bowl whisk together all of the dry ingredients. Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the carrots, pineapple, and raisins. Drop dough by one tablespoon at a time onto prepared baking sheets. Bake for 20-22 minutes. Cool on rack.

Filling 
8 oz. cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon orange juice

In the bowl of an electric mixer beat together the cream cheese and the butter. Add the powdered sugar and beat for 2-3 minutes. Add the vanilla and the orange juice, beat to combine.

Once cookies have cooled, turn half of the cookies up side down and frost with the cream cheese frosting, then top with the remaining cookies.

Cookies can be stored in an air tight container in the refrigerate for a few days.

These cookies pair well with a cup of spicy black tea and taste best served at room temperature.