One word: Delicious.
Additional words: Made entirely from ingredients purchased at ALDI, plus tomatoes from neighbor’s garden.
To make the Sauteed Balsamic Tomatoes:
In a large skillet, heat just a little olive oil or spray with a thin coat of olive oil. Cut up tomatoes in large chunks or halve cherry tomatoes, enough to fill the large skillet (about 15 large cherry tomatoes, or 4 regular sized tomatoes, or 2 pecks of grape tomatoes).
Saute tomatoes with a little salt, balsamic vinegar (not a lot) and a very tiny bit of sugar. Do this until tomatoes are wilted and the juice from the tomatoes becomes thick.
To make the Salmon Fagioli, add the following to a soup pot:
1 can salmon, undrained
1/2 of a 32-oz container of chicken broth
1 cup of water
1 white onion, chopped
1/2 green bell pepper, chopped
2 potatoes, diced into 1-inch bite sized pieces
3 cloves garlic, chopped
1 10-oz can of mushrooms (or fresh if you have them)
1 14-oz can of white beans
1 Tbsp Italian seasoning
1 tsp ground sage
1/2 tsp thyme
1/2 tsp ground mustard
salt and pepper to taste
Boil and bring to hard simmer. Add 1 cup of gluten free pasta and cook until the pasta is done.
Take off of the heat and serve with the sauteed tomatoes. My fiance preferred this without the tomatoes but think the tomatoes would be great in a bruschetta application. So, I guess it depends on your taste (which is why I kept the tomatoes separate). My son doesn’t like tomatoes, but loved the addition of nutritional yeast to give this soup more of a Fish Chowder flavor.