Tuscan White Bean Soup

INGREDIENTS:

• 2 tablespoons avocado oil
• 1 white onion chopped
• 3 carrots, diced
• 3 stalks of celery, chopped
• 3 cloves garlic, minced
• 1 tablespoon sage leaves
• ½ cup fresh parsley 
• 1 roma tomato, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1½ cup purple cabbage, sliced
• 1½ cup lacinato kale
• two 15.5 ounce cans of cannellini beans, rinsed
• 6 cups vegetable broth or chicken broth
• Salt and pepper to taste
• Crumbled goat cheese or shaved raw sheep cheese for topping (optional)

DIRECTIONS:

1. In the bottom of a stock pot add avocado oil and pan fry the carrots, onions, celery, garlic and squash over medium heat.
2. Add broth.
3. Add in the rest of the ingredients and simmer for 30 minutes.
4. Top with crumbled goat cheese. (optional)

Sour Cream Cornbread

1 C.      whole Einkorn or spelt flour
3/4 C.    yellow cornmeal
3 TBsp   honey or coconut palm sugar (try 2 Tbsp)
2 tsp.     baking powder (minus 1/8-1/4 tsp for higher elevation)
1/2 tsp.   baking soda
3/4 tsp.   salt
1 C.       whole fat sour cream (try whole milk yogurt)
1/4 C.     almond milk or whole milk

2 TBsp   avocado or coconut oil (avocado is easier as it is already liquid)
1           egg, beaten

1. Preheat oven to 425 degrees.
2. In a medium size bowl, mix together flour, corn meal, sweetener (if using a dry sweetener), baking powder, baking soda, and salt.
3. Set aside.
4. In a 2 or 4 cup measuring cup, blend together milk, sour cream (or yogurt), oil, honey (if this is your choice of sweetener) & egg.
5. Stir wet ingredients into dry ingredients just enough to blend well.
6. Pour into a greased 8" x 8" pan.
7. Bake about 20 minutes or until done.

This also works in a 7 x 11” pan, and baked in a convection oven. I preheated the oven to 415 F, then immediately turned it down to 400 F. Again, this was in a convection oven.