(Family Features) In what’s certain to be a holiday season unlike any other, you can transform your seasonal menu in 20 minutes of prep time or less by incorporating flavorful ingredients that make ordinary dishes extraordinary, ensuring the holidays are as special and memorable as any other year.
Stress-free holiday entertaining at home begins with ingredients like Holland House Cooking Wines that add an extra boost of flavor to recipes like Tuscan White Bean Soup. Perfect for chilly evenings, this recipe combines pantry staples and enticing seasonings for an easy-to-make soup that simmers in the slow cooker. This Sherry, Ham and Cheese Brunch Bake is another delicious and convenient recipe to feed your family on early holiday mornings. This simple, tasty brunch bake can be easily prepped the night before.
This festive season, Holland House Cooking Wines provide an easy way to delight your family. They’re available in four flavors – Marsala, Sherry, White and Red – made using fine grapes and blended seasonings, aged to perfection, to offer bold flavor to your holiday cooking.
Visit hollandhouseflavors.com to find more holiday-worthy dishes.
Tuscan White Bean Soup
Recipe courtesy of Jillian Wade of “Food, Folks & Fun”
Prep time: 15 minutes
Cook time: 8 hours
Servings: 8
4 cups chicken stock
1 cup Holland House White Cooking Wine
1 can (14 1/2 ounces) diced tomatoes
1 medium yellow onion, diced small
1 cup celery, diced
1 cup carrots, diced
6 large cloves garlic, minced
3 cans (15 1/2 ounces each) cannellini beans, rinsed and drained
1 can (13 3/4 ounces) artichoke hearts, rinsed and drained
1 bay leaf
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon dried rosemary
4 cups kale (about 6 ounces), cleaned, destemmed and chopped
5 ounces pancetta or bacon, diced
8 teaspoons Parmesan cheese, shaved (for garnish)
Place chicken stock, white cooking wine, tomatoes, onion, celery, carrots, garlic, cannellini beans, artichoke hearts, bay leaf, poultry seasoning, salt, pepper and rosemary in slow cooker. Cover and cook on low 7-8 hours or high 4-5 hours.
About 30 minutes before serving soup, stir in kale and cover.
In 10-inch skillet over medium heat, cook pancetta until crispy, about 4 minutes. Move pancetta to paper towel-lined plate to drain.
Ladle soup into bowls and sprinkle with pancetta and Parmesan cheese shavings.
Source: Holland House
