Recipes From Real Simple Magazine Food

REAL SIMPLE BEAN AND BACON SOUP

Real Simple Bean and Bacon Soup image

From the February 2005 issue of Real Simple magazine. This is a quick comfort food for cold days. You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe.

Provided by Ms B.

Categories Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

8 slices bacon
1 large carrot, chopped (about 3/4 cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 garlic cloves, chopped
2 (15 1/2 ounce) cans great northern beans, drained
2 cups water
2 tablespoons fresh parsley, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

In a large Dutch oven or saucepan, fry the bacon until crisp.
Remove and drain on paper towels.
Let cool, chop and set aside.
Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
Add the beans and 2 cups of water.
Bring to a boil, cover, and reduce heat to low.
Let simmer for 10 minutes.
Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
Stir in the parsley, salt, pepper and bacon.
Serve hot.

Nutrition Facts : Calories 202.1, Fat 5.4, SaturatedFat 1.8, Cholesterol 7.2, Sodium 477.6, Carbohydrate 28.3, Fiber 9, Sugar 1.6, Protein 11.3

CHICKEN WITH SPINACH & MUSHROOM

Chicken With Spinach & Mushroom image

Make and share this Chicken With Spinach & Mushroom recipe from Food.com.

Provided by Meredith .F

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
4 (6 ounce) chicken breasts, boneless skinless
kosher salt and black pepper (to taste)
1 lb button mushroom, quartered
1 red bell pepper, cut into 1/2-inch pieces
2 cloves garlic, chopped
1/2 cup dry white wine
2 bunches spinach, thick stems removed (about 8 cups)

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.

Nutrition Facts : Calories 493.2, Fat 23.8, SaturatedFat 5.7, Cholesterol 108.9, Sodium 254.5, Carbohydrate 22.4, Fiber 6.1, Sugar 4.4, Protein 46.1

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