Allison's Recipe Book

Labne Balls

Ingredients for making Labne Balls

• 3 (200-gram) containers nonfat Greek yogurt, drained
• 1 teaspoon salt
• 2 tablespoons Italian seasoning
• Extra-virgin olive oil

Instructions for making Labne Balls

Line a stranger with cheesecloth and place over a large bowl. In a small bowl, combine yogurt and salt. Spoon yogurt into the strainer. Cover lightly with plastic warp and refrigerate until thick, about 48 hours. You shouls have about 1 1/2 cups of drained yogurt. Discard liquid.

Place Italian seasoning in a shallow dish. On a large piece of waxed paper, roll yogurt by tablespoonfuls into 3/4-inch balls. Roll balls in Italian seasoning to coat.

Serve ball immediately or store in a covered container in the refrigerator for up to a week. For longer storage, cover with extra-virgin olive oil, and enjoy as desired.

Makes 24 (4 per serving)

Provencal White Bean Soup

Ingredients for making Provencal White Bean Soup

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 1 celery stalk finely chopped
• 2 garlic clovers, smashed and peeled
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 (15-ounce) can cannellini or great Northern beans, drained and rinsed
• 1 1/2 cups lower-sodium vegetable broth
• Freshly ground black pepper

Instructions for making Provencal White Bean Soup

In a large saucepan, heat oil over medium-high heat. Add onion, celery, garlic, basil, rosemary, thyme, and salt; reduce heat to medium-low and cook, stirring occasionally, 15 minutes, or until vegetables are softened.

Add beans and stir to combine. Using a large metal spoon, transfer about 3/4 of the bean mixture to a blender. Add broth and puree until smooth. Return mixture to the saucepan, stir to combine, and bring to a simmer just to heat through. Season with additional salt and pepper to taste. Serve warm.

Makes 4 (1-cup) serving

Tomato Soup with Veggies and Lima Beans

Ingredients for making Tomato Soup with Veggies and Lima Beans

• 1 tablespoon extra-virgin olive oil
• 1 small onion, minced
• 2 celery stalks, minced
• 4 garlic cloves, minced
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 5 ounces white mushrooms (about 6 medium), trimmed and quartered
• 1 medium summer squash, diced
• 1 (15-ounces) can lima beans, rinsed and drained
• 1 (14-ounces) can no-salt-added diced tomatoes, with juices
• 1 (8-ounces) can tomato sauce
• 3/4 cup water

Instructions for making Tomato Soup with Veggies and Lima Beans

In a medium saucepan, heat oil over medium heat. Add onion, celery, garlic, basil, oregano, and pepper flakes; cook, stirring occasionally, 5 minutes. Add mushrooms and squash; cook, stirring occasionally, 5 minutes longer. Stir in beans, diced tomatoes and their juices, tomato sauce, and water; bring to a simmer and cook briefly just to heat through. Serve Warm.

Makes 4 (1 1/2 cup) servings