White Bean Soup with Pineapple Nut Bread

Print out the recipe for White Bean Soup with Pineapple Nut Bread

Serves 4

12 ounces canned white beans
1 tablespoon & 1 teaspoon olive oil
8 ounces red potatoes
2 ounces onion
2 ounces green cabbage
2 carrots
1 stalk celery
2 cloves garlic
1 dash pepper
1 dash dried cilantro

Pineapple Nut Bread
Makes 1 loaf

2 eggs
3/4 cup sugar
1/4 cup olive oil
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup canned crushed pineapple in juice, undrained
3/4 cup chopped nuts
non-stick cooking spray

Grocery Shopping List for White Bean Soup with Pineapple Nut Bread

From kitchen to table in 1 hours 15 minutes.

Directions

Drain and rinse beans and place in a saucepan.
Dice potatoes, onion, cabbage, carrot, celery and garlic. Saut in oil over medium heat until tender. Add to beans.
Pour in vegetable broth and seasonings. Heat on medium-high, stirring frequently, until contents are bubbling, then cover and reduce heat to low. Simmer for at least one hour.
Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
In a mixing bowl, beat together eggs, sugar and olive oil.
Dump flour on top of egg mixture. Sprinkle baking powder and baking soda evenly over the top of the flour. With a fork, blend baking powder and baking soda into flour and continue mixing until the flour and eggs are combined.
Add pineapple and chopped nuts to mixture and work evenly into batter.
Pour into loaf pan and place in hot oven. Bake for 45 minutes or until a knife inserted into the middle comes out clean.
Slice bread and serve with hot soup.