xiaoxl/recipe_data huggingface dataset:
Fresh Plum Cake


Ingredients:
light brown sugar, cream cheese, eggs, yogurt, flour, baking powder, baking soda, salt, plum, flour

Directions:
Preheat oven to 350/180/Gas 4 and grease a round 9 inch/24cm pan.
Toss chopped plums (or other fruit] with 1 tablespoon flour.
In a small bowl, whisk together flour, baking powder, baking soda and salt and set aside.
In a large bowl, beat cream cheese to soften then beat in brown sugar.
Add eggs one at a time, beating throughly after each addition.
Add half the flour mix to the cheese mix and fold then add the yogurt and stir to combine.
Add the rest of the flour mix and beat until smooth.
Fold in the floured plums.
Spread batter into prepared pan and bake for around 30 minutes.
President Obamas American Kumara Mash (Sweet Potatoes)


Ingredients:
sweet potatoes, butter, molasses, maple syrup, cumin powder, salt, pepper

Directions:
mash hot sweet potatoes., and mix in rest of ingredients serve.
Scottish Brown Sugar Shortbread


Ingredients:
butter, brown sugar, all-purpose flour, vanilla

Directions:
Preheat oven to 325 degrees F (165 degrees C].
Cream butter and brown sugar and vannilla (optional].
Add 3 to 3 3/4 cups flour. Mix well.
Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough.
Roll to 1/2 inch thickness. Press out shapes or cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
Bake at 325 degrees F (165 degrees C] for 20 to 25 minutes.
Cherry Dump Cake


Ingredients:
cherry pie filling, margarine, pecan pieces

Directions:
Preheat oven to 350 degrease., Spray a 9X13 baking dish., Dump cherry and apple pie filling into dish. Spread evenly., Sprinkle dry cake mix on top of filling., Pour melted margarine over top of cake mix., Sprinkle pecans over top., Bake at 350 degrease for 60 minutes.
Almond Tart


Ingredients:
frozen puff pastry, butter, sugar, eggs, self-raising flour, milk, plum jam, almond paste

Directions:
Take 2/3s of the puff pastry and roll out thinly to line a buttered 10 inch quiche dish or tart pan, allowing a 1 inch overhang all around.
Roll out the remainder of the pastry slightly thicker and cut into strips that are ½ inch wide and set aside.
Cream the butter with the sugar.
Add 1 egg and beat well.
Add 1 tblsp of the flour.
Add second egg and beat well.
Mix the almond extract with the milk and add it to the batter along with remaining flour.
Preheat oven to 400 degrees F.
Spread jam on the pastry in dish to within 1 inch of the rim.
Sprinkle the grated almond paste on top.
Cover with the batter using a spatula, being very careful not to disturb filling Make a lattice with the pastry strips over the top and crimp the edges, turning in the overhang of pastry to form a rim.
Crimp.
Bake in preheated oven for 20 minutes.
Reduce oven temperature to 350F and bake 15 minutes longer.
Apple Cinnamon Oatmeal
Category: breakfast-and-brunch
By DOUGSMAMI

This is a wonderful, simple recipe for an apple cinnamon oatmeal.  Even the kids can make this one!

Ingredients:
1 cup water
¼ cup apple juice
1  apple, cored and chopped
⅔ cup rolled oats
1 teaspoon ground cinnamon
1 cup milk

Directions:
Combine the water, apple juice, and apples in a saucepan. Bring to a boil over high heat, and stir in the rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes. Spoon into serving bowls, and pour milk over the servings.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 216.6
Fat: 4.3 g
Saturated fat: 1.9 g
Carbohydrates: 38.1 g
Sugars: 16.5 g
Dietary fiber: 5 g
Protein: 7.8 g
Cholesterol: 9.8 mg
Sodium: 56.9 mg
Quinoa, Feta & Spinach Salad


Ingredients:
quinoa, olive oil, red wine vinegar, garlic clove, ground cumin, feta cheese, cucumber, spinach, scallions

Directions:
Cook the quinoa according to pack instructions.
Drain well then toss with the oil, vinegar, garlic and cumin while still warm and season.
Toss through the rest of the ingredients and serve.
Rum Raisin Bread Pudding with Warm Vanilla Sauce
Category: desserts
By CHICAGOCOOKS22

This easy recipe combines my favorite things in this world -- bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!

Ingredients:
1 tablespoon butter
1  apple, peeled and thinly sliced
¼ cup raisins
1 tablespoon rum
1 pinch ground cinnamon
8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
¾ cup brown sugar
¼ cup white sugar
¾ cup nonfat milk
1 cup lowfat evaporated milk
1 tablespoon ground cinnamon
¼ cup butter
2  eggs
½ teaspoon vanilla extract
3 tablespoons nonfat milk
5 teaspoons cornstarch
1 tablespoon butter
1 tablespoon rum
½ cup nonfat milk
¼ cup white sugar
1 tablespoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan. Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan. Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes. Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples. Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes. While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla. Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 362.4
Fat: 12 g
Saturated fat: 6.4 g
Carbohydrates: 54.3 g
Sugars: 42.3 g
Dietary fiber: 2.1 g
Protein: 8.5 g
Cholesterol: 75.6 mg
Sodium: 244.5 mg
Ground Turkey Stroganoff
Category: meat-and-poultry
By Brandy

Easy to make, fast ground turkey stroganoff recipe for cold nights.

Ingredients:
1 (12 ounce) package egg noodles
¼ cup salted butter
½ (8 ounce) package fresh mushrooms, thinly sliced
½ cup minced onion
3 cloves garlic, minced
1 pound ground turkey
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1 (10.75 ounce) can  condensed cream of mushroom soup with roasted garlic
⅓ cup milk
⅓ cup water
½ cup sour cream

Directions:
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm. Meanwhile, heat butter in a large saucepan or deep skillet over medium heat. Saute mushrooms, onion, and garlic until soft, 5 to 7 minutes. Stir in ground turkey and cook until browned and no longer pink, 5 to 7 minutes more. Stir in flour, salt, and pepper; cook for 5 minutes. Mix in Worcestershire sauce. Stir in soup, milk, and water. Bring to a simmer and cook, uncovered, for 10 minutes. Add sour cream and stir until heated through. Serve over egg noodles.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 745.5
Fat: 31.9 g
Saturated fat: 15.1 g
Carbohydrates: 76.8 g
Sugars: 6.7 g
Dietary fiber: 4.3 g
Protein: 38.3 g
Cholesterol: 202.1 mg
Sodium: 1150.2 mg
Peanut Butter Whoopie Pies


Ingredients:
eggs, milk

Directions:
HEAT oven to 350°F Line cookie sheets with parchment paper.
COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
BEAT frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
Angel Dip


Ingredients:
cream cheese, marshmallow cream

Directions:
Mix cream cheese and marshmallow cream until well blended., Refrigerate., Serve with fresh fruit.
Potato Soup With Celery


Ingredients:
onion, celery, butter, potatoes, water, salt, pepper, parsley, low-fat milk

Directions:
Dice the onion and cook until soft in the butter. Add the diced celery and potato to the pot, add 1 pint water, or, better, just enough water to come up to the level of the vegetables. Bring to the boil, then simmer 10 minutes.
After 10 minutes, add 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley to the soup.
Add 1 pint low fat milk, or, better, enough to bring the liquid level to what seems reasonable to call a soup!
Simmer a further 5 minutes, but don't boil it!
Serve. You can microwave any leftovers.
Sausage Broccoli Egg Casserole


Ingredients:
green onions, fresh broccoli florets, cheddar cheese, eggs, cayenne pepper, ricotta cheese, milk, seasoning salt, black pepper, parmesan cheese, plum tomatoes

Directions:
Set oven to 350 degrees.
Butter an 11 x 7-inch baking dish or a medium-size oval casserole dish.
In a skillet cook the sausage meat with onions over medium-high heat, stirring until the sausage is browned; drain fat and transfer to a large bowl.
Add in cooked broccoli and 3/4 cup shredded cheese; toss to combine, transfer and spread into bottom of prepared baking dish.
In another bowl combine the eggs with 3/4 cup shredded cheddar cheese, cayenne, ricotta cheese and milk, then season with salt and pepper; pour over the broccoli/sausage mixture.
Sprinkle with grated Parmesan cheese (or you can use cheddar in place of the Parmesan] then arrange the tomato slices over the top.
Bake covered for about 30 minutes; remove from oven and uncover.
Bake for another 15 minutes.
Let stand for 10 minutes before serving.
Kahlua Sour


Ingredients:
Kahlua, lemon juice, sugar

Directions:
Pour the Kahlua and lemon juice into a cocktail shaker., Add the sugar and shake for about 45 seconds., Pour into a tumbler and decorate with a maraschino cherry and a slice of lemon.
Jamaican  Potatoes  Pimento  Cheese


Ingredients:
butter, flour, salt, pepper, milk, cheese, potatoes, onion, pimientos

Directions:
heat butter  and flour  and seasoning., add milk., stir until thickened., add cheese., stir., in buttered  casserole., mix potatoes  onions  and pimento., stir  in sauce., cover., bake 40 minutes at 425 degrees., uncover., bake 10 minutes until done.
feijoada (brazilian black bean stew)


Ingredients:
dried black beans, onion, garlic, country-style pork ribs, chorizo sausage, bay leaves, water, cooked white rice

Directions:
drain beans in colander., in heavy pot heat oil, add onion and garlic, saute until lightly browned., add pork and brown., add beans, chorizo, water to cover and bay leaf., simmer for 1 1/2 hours, covered., uncover, raise heat to medium, cook 15 minutes until thickened., salt and pepper to taste, serve over rice.
Give Your Tomatoes a Spin! - Watermelon, Feta & Mint Salad


Ingredients:
grape tomatoes, table salt, sugar, shallot, white wine vinegar, ground black pepper, watermelon, feta cheese, fresh mint leaves

Directions:
Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes.
Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning.
NOTE 1:  If you don't have a salad spinner, after the salted tomatoes stand for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. --------.
Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
NOTE 2: If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (cooking time will be shorter].
Return tomatoes to bowl and set aside.
Bring 1/2 cup tomato liquid (discard any extra], shallots, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes.
Transfer mixture to small bowl and cool to room temperature, about 5 minutes.
Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon salt.
Add watermelon, mint, feta, and cooled dressing to bowl with tomatoes; toss gently and serve.
Dark Chocolate Brownies With Mint Filled DelightFulls™


Ingredients:
granulated sugar, butter, water, eggs, vanilla extract, all-purpose flour, salt

Directions:
PREHEAT oven to 325° F.  Line 8-inch-square baking pan with foil.  Lightly grease.
HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted.  Pour into medium bowl.  Stir in eggs, one at a time, with wire whisk until blended.  Stir in vanilla extract.  Add flour and salt; stir well.  Stir in 3/4 cup DelightFulls morsels.  Pour into prepared baking pan.  Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool completely in pan on wire rack.  Lift out by foil edges to cutting board.  Carefully remove foil.  Cut into bars.  Store in tightly covered container.
Crock Pot Caribbean-Style Black Beans


Ingredients:
reduced sodium black beans, barbecue sauce, yellow onion, brown sugar, vegetarian sausage links, lime juice, fresh ginger, dry mustard, salt, black pepper, water, broth

Directions:
Put all ingredients except for water in crock pot.
Cook on LOW for about 4-6 hours. If mixture appears dried out, add a little bit of water or broth to desired consistency.
Serve hot with rice.
Grilled Fingerling Potatoes


Ingredients:
fingerling potato, olive oil, kosher salt, cracked black pepper, blue cheese

Directions:
Build a multilevel fire in your grill, leaving one-quarter of the bottom free of coals and banking the coals in the remaining three-quarters of the grill so that they are three times as high on side as on the other. When the coals are down to medium heat (you can hold your hand about 5 inches above the grill grid for 4 to 5 seconds], you are ready to cook.
While the fire is heating, blanch the potatoes in boiling salted water until tender (you should be able to stick a toothpick into them but still feel some resistance], about 5 to 8 minutes.
Cut the potatoes in half lengthwise, rub them lightly all over with oil and sprinkle them generously with salt and pepper. Arrange them, cut side down, over the hottest coals and cook until the potatoes are crusty and brown, about 4 minutes per side.
Meanwhile, place a sturdy foil pan large enough to hold all of the potatoes in a single layer on the cooler side of the grill, away from the fire.
Transfer the grilled potatoes to the pan, placing them cut side up, and scatter the blue cheese over them.
Allow the cheese to melt slightly, then serve hot.
Lemon Buttercups


Ingredients:
all-purpose flour, salt, unsalted butter, sour cream, cream cheese, powdered sugar, pure vanilla extract, lemon zest

Directions:
In a mixer fitted with a paddle, mix the flour and salt in a large bowl. Add the butter and mix the ingredients together into a sandy, crumbly mixture. In a bowl, combine the sour cream and egg yolk until very smooth. Add to the flour mixture and mix until the dough comes together; the dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight.
In a mixing bowl with a whisk attachment, cream the cream cheese. Add the egg, powdered sugar, vanilla and lemon zest.
On a work surface thickly dusted with powdered sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife, cut into 3-inch squares. Place a teaspoon of cream cheese filling in the center of each square. Lift up 1 square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the four corners become the points of the petals. The cookie will look like an opening flower. Place the cookie in a cup of a mini muffin pan. Repeat with the remaining squares and refrigerate for 30 minutes.
Preheat the oven to 375°. Bake the lemon buttercups until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack.
Orange Salmon


Ingredients:
salmon fillet, orange, brown sugar

Directions:
I like to take a fork and poke a few holes in the fish to let the orange juice soak inches.
Then, take half the orange and squeeze over the salmon to cover with juice.  Coat generously with brown sugar and sprinkle with salt and pepper.
Next, slice remaining orange half into thin slices and put in oven at 350 for about 10-15 minutes.  Remove orange slices and continue to cook until done to satisfaction, maybe 10-15 minutes.
Remove and squeeze orange slices over fillets.  Serve and watch the smiles.
Hawawshi
Category: world-cuisine
By Gevans

Egyptian pita pockets. After cooking, consider adding lettuce, cheese, tomatoes, or jalapeno/serrano peppers into the pita pockets as well.

Ingredients:
½ pound ground beef
2  tomatoes, diced
1 large onion, diced
1  green bell pepper, diced
1 pinch paprika, or to taste
1 pinch ground coriander, or to taste
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to taste
salt and ground black pepper to taste
5  pita bread rounds, split
1 tablespoon corn oil

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool slightly. Mix beef, tomatoes, onion, bell pepper, paprika, coriander, cinnamon, nutmeg, salt, and pepper together in a large bowl. Stuff mixture inside of pita bread rounds. Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet. Bake in the preheated oven until toasted and vegetables are softened, about 30 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 5 servings

Calories: 274
Fat: 9.1 g
Saturated fat: 2.7 g
Carbohydrates: 34.6 g
Sugars: 4.1 g
Dietary fiber: 3.1 g
Protein: 13.3 g
Cholesterol: 28.3 mg
Sodium: 330.1 mg
Cheesy Pineapple Casserole


Ingredients:
cottage cheese, cheese, pineapple chunks, ham

Directions:
Preheat oven to 350°F., Grease an 8 inch square pan., Spread cottage cheese into pan., Crumble or rip apart ham on top of the cottage cheese., Drain pineapple, keep the juice., layer the pineapple chunk's on top of the cottage cheese., Mix together the pineapple juice, ritz cracker's and cheese., Toss them on top of the pineapple., Bake for 20 minutes.
Carolina Style Low Carb Barbecue Sauce
Category: side-dish
By WBAKER

This is a South Carolina style barbecue sauce that I altered to go with a low carb diet

Ingredients:
1 cup prepared yellow mustard
½ cup granular no-calorie sucralose sweetener (e.g., Splenda ®)
¾ cup cider vinegar
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
¼ teaspoon cayenne pepper
½ teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke flavoring

Directions:
In a saucepan over medium heat, stir together the mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes. Stir in the soy sauce, butter, and liquid smoke; simmer for 10 more minutes. Cool completely, and refrigerate overnight to blend flavors before using.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 1 1/2 cups

Calories: 99
Fat: 8.2 g
Saturated fat: 2.9 g
Carbohydrates: 4.5 g
Sugars: 0.7 g
Dietary fiber: 2.5 g
Protein: 2.3 g
Cholesterol: 10.2 mg
Sodium: 553.5 mg
Steak Marinade


Ingredients:
soy sauce, red wine vinegar, Worcestershire sauce, ginger, garlic

Directions:
"Mix ingredents well.  Put steak in shallow dish and pour marinade over, coating thoroughly.  Marinate meat in the refrigerator for 3 hours.  Grill/cook as desired."
Buttery Sweet Toasted Pecans


Ingredients:
butter, pecan halves, sugar

Directions:
Melt butter in frying pan over medium heat.
Stir pecans in butter for 1 minute.
Sprinkle Cajun seasoning and sugar over nuts and cook, stirring constantly, until sugar has melted and nuts are glazed, about 2 minutes.
Pour pecans onto a plate and cool slightly.
Taste and season with salt, if needed.
Bartender's Wet Dream


Ingredients:
Kahlua, irish cream

Directions:
"Pour into shot glass and garnish with whipped cream."
Ribollita (Reboiled Italian Cabbage Soup)
Category: soups-stews-and-chili
By JOSIE

Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.

Ingredients:
2 cups dry cannellini beans
4 cups water
3 (32 ounce) cartons chicken broth
5 cloves garlic, minced
4  sage leaves
2  bay leaves
1 teaspoon salt
½ cup olive oil
2  onions, diced
3  carrots, peeled and sliced
3 large stalks  celery, chopped
2  potatoes, peeled and cut into chunks
1 ½ cups cabbage, coarsely chopped
1 bunch Swiss chard, trimmed and chopped
1 bunch kale, trimmed and chopped
1 (14.5 ounce) can diced tomatoes
12  (1/2-inch-thick) slices French bread, lightly toasted
salt and freshly ground black pepper to taste
1 ½ cups grated Parmesan cheese for topping
½ cup olive oil

Directions:
Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain. Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside. Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight. Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

Prep time: 45 mins
Cook time: 3 hrs 15 mins
Total time: 5 hrs 30 mins
Yields: 12 servings

Calories: 418.3
Fat: 22.4 g
Saturated fat: 4.3 g
Carbohydrates: 41.8 g
Sugars: 4.8 g
Dietary fiber: 3.6 g
Protein: 14.8 g
Cholesterol: 14.4 mg
Sodium: 1602.5 mg