Garlic Hummus - With Vegetable Dippers

This recipe doesn't use any olive oil but it still tastes great. I serve this as an appetizer when my vegetarian and gluten sensitive friends show up.

2 cans 15.5 oz chick peas (garbanzo beans) - Drain one can, don't drain the other can
2 medium cloves of garlic - peeled
1/2 tsp dry thyme leaves
1/2 tsp ground cumin
1/2 tsp salt
10 grinds of fresh black pepper

*Place all ingredients in a food processor or good blender. Process until completely pureed. Serve with sliced vegetables like celery, carrots and mixed bell pepper slices.

~Serves 4-6 as an appetizer.

Vegetable Minestrone with White Beans

This soup is delicious and really healthy. Sometimes I make a pot and just reheat it by the bowl full all week for lunch.

2 tbsp extra virgin olive oil
1 large yellow onion - small dice
2 large carrots - large dice
2 celery stalks - sliced lengthwise and small diced
1 tsp salt
5 cloves of garlic - minced
1 can 14 oz of stewed tomatoes
1 32 oz box of chicken stock (or use vegetable stock to make this vegetarian)
2 cans 15 oz each of great northern beans (any small white bean is fine)
About 8 turns of fresh ground black pepper
1/2 tsp red pepper flakes
1 tbsp dry thyme
1 small bunch of kale, about 3 loose cups full - torn in small pieces and rinsed well.

*Add olive oil to a large soup pot over medium low heat. Add onion, carrots, celery and salt. Saute over medium low heat for about 15 to 20 minutes. Until veggies are tender. Add garlic and stewed tomatoes to the pot and cook for about 3 minutes breaking the tomatoes up with a wooden spoon. Add stock and beans with their liquid to the pot. Stir in the black pepper, red pepper and thyme. Cook at a low simmer for about 15 minutes. Stir in the kale and simmer for 15 minutes more. Adjust salt to taste and serve.

~Serves 6