@renanoliveiraa_1: #quadriciclos #trilha #4x4

renanoliveiraa_1

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Sunday 08 March 2026 22:12:24 GMT

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KS🇺🇸 :

andando com o quadri traçado??

2026-03-09 16:58:10

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Bunny🐇⬛ :

Leonilson

2026-03-31 22:29:17

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jaellisondecarval :

guando eu vô pega essa máquina em

2026-03-13 23:32:40

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The broth in this soup is thick, silky and rich, and there is not a drop of cream in it. That is the whole trick, and it takes about ten seconds: once the beans have gone into the broth, you blend part of the pot with a stick blender. The bean starch does everything cream would do, and the soup stays completely dairy free. Blend all of it and you get something smooth and velvety. Blend half and leave the rest whole, which is how I like it, and you get a thick broth with beans still bobbing around in it. Both are correct. There is bacon in here alongside the sausage, which is not strictly necessary and which I have never once left out. Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Serves: 6 Ingredients 1 lb Italian sausage, casings removed 4 strips bacon, cut up ½ medium onion, chopped 3 garlic cloves, minced 4 cans (14 oz each) white cannellini beans, drained 4 cups chicken broth ¼ teaspoon Italian seasoning ¼ teaspoon dried rosemary 2 small carrots, peeled and chopped small 2 packed cups fresh baby spinach Salt and pepper, to taste Instructions 1. Render the Meat Add the sausage meat and cut-up bacon to a large soup pot and cook over medium high until both are crisping and the fat has rendered out. This can take a good 15 minutes, so use the time to prep everything else. Do not rush this. The browned bits left in the pot are the flavor base of the entire soup. 2. Pour Off the Fat Transfer the meat to a plate and leave about 2 tablespoons of fat in the pot, spooning out the excess. 3. Soften the Onion Sauté the chopped onion in that fat for 3 to 5 minutes, until softened and just starting to color. 4. Garlic, Briefly Stir in the garlic and cook 30 seconds. No longer, or it turns bitter. 5. Beans and Broth Add the drained beans, chicken broth, Italian seasoning and rosemary. Stir well and scrape up every browned bit from the bottom of the pot. 6. Blend, Off the Heat Take the pot off the stove and purée it with an immersion blender, leaving some beans whole if you like. This is the step that makes the soup. Judge the texture now, because what you see here is roughly what you will get, aside from a little more thickening as it simmers. 7. Simmer with the Carrots Return the sausage and bacon to the pot and add the chopped carrots. Bring to a boil over high heat, then cover with the lid slightly ajar, reduce to a simmer, and cook 15 to 20 minutes until the carrots have softened. 8. Wilt the Spinach Stir in the spinach and let it wilt a minute or two. Taste, season with salt and pepper, and serve. Tips Taste before salting. Bacon, sausage and broth all bring salt, and you may need none at all. Use low-sodium broth if you are watching it. Chop the carrots small. They go in late and need to soften within 15 to 20 minutes. Kitchen shears are the fastest way to cut raw bacon straight into the pot. Prefer it chunkier? Use three cans of beans instead of four and blend less. Four cans blended fully gives a very thick, bean-forward soup. No stick blender? Ladle a couple of scoops of beans into a regular blender, or mash them in the pot with a potato masher for a rustic texture. Kale or Swiss chard work in place of spinach and hold up better if you plan on leftovers. Hot Italian sausage, or a pinch of red pepper flakes, if you want heat. A splash of cream at the end makes it richer still. Start with ½ cup. A diced potato or two makes it heartier. Instant Pot: sauté as written, blend the beans right in the pot, then 8 minutes on high pressure, adding the spinach after releasing. It keeps 3 to 4 days refrigerated and 3 months frozen. The beans keep releasing starch as it sits, so add a splash of broth when reheating. If freezing a big batch, hold the spinach back and add it after thawing. Nutrition (per serving) Calories: 715 Protein: 40 g Carbohydrates: 71 g Fat: 31 g Saturated Fat: 11 g Cholesterol: 70 mg Sodium: 1267 mg Potassium: 1864 mg Fiber: 18 g Sugar: 3 g Calcium: 282 mg Iron: 11 mg Naturally dairy free. These are estimates.

The broth in this soup is thick, silky and rich, and there is not a drop of cream in it. That is the whole trick, and it takes about ten seconds: once the beans have gone into the broth, you blend part of the pot with a stick blender. The bean starch does everything cream would do, and the soup stays completely dairy free. Blend all of it and you get something smooth and velvety. Blend half and leave the rest whole, which is how I like it, and you get a thick broth with beans still bobbing around in it. Both are correct. There is bacon in here alongside the sausage, which is not strictly necessary and which I have never once left out. Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Serves: 6 Ingredients 1 lb Italian sausage, casings removed 4 strips bacon, cut up ½ medium onion, chopped 3 garlic cloves, minced 4 cans (14 oz each) white cannellini beans, drained 4 cups chicken broth ¼ teaspoon Italian seasoning ¼ teaspoon dried rosemary 2 small carrots, peeled and chopped small 2 packed cups fresh baby spinach Salt and pepper, to taste Instructions 1. Render the Meat Add the sausage meat and cut-up bacon to a large soup pot and cook over medium high until both are crisping and the fat has rendered out. This can take a good 15 minutes, so use the time to prep everything else. Do not rush this. The browned bits left in the pot are the flavor base of the entire soup. 2. Pour Off the Fat Transfer the meat to a plate and leave about 2 tablespoons of fat in the pot, spooning out the excess. 3. Soften the Onion Sauté the chopped onion in that fat for 3 to 5 minutes, until softened and just starting to color. 4. Garlic, Briefly Stir in the garlic and cook 30 seconds. No longer, or it turns bitter. 5. Beans and Broth Add the drained beans, chicken broth, Italian seasoning and rosemary. Stir well and scrape up every browned bit from the bottom of the pot. 6. Blend, Off the Heat Take the pot off the stove and purée it with an immersion blender, leaving some beans whole if you like. This is the step that makes the soup. Judge the texture now, because what you see here is roughly what you will get, aside from a little more thickening as it simmers. 7. Simmer with the Carrots Return the sausage and bacon to the pot and add the chopped carrots. Bring to a boil over high heat, then cover with the lid slightly ajar, reduce to a simmer, and cook 15 to 20 minutes until the carrots have softened. 8. Wilt the Spinach Stir in the spinach and let it wilt a minute or two. Taste, season with salt and pepper, and serve. Tips Taste before salting. Bacon, sausage and broth all bring salt, and you may need none at all. Use low-sodium broth if you are watching it. Chop the carrots small. They go in late and need to soften within 15 to 20 minutes. Kitchen shears are the fastest way to cut raw bacon straight into the pot. Prefer it chunkier? Use three cans of beans instead of four and blend less. Four cans blended fully gives a very thick, bean-forward soup. No stick blender? Ladle a couple of scoops of beans into a regular blender, or mash them in the pot with a potato masher for a rustic texture. Kale or Swiss chard work in place of spinach and hold up better if you plan on leftovers. Hot Italian sausage, or a pinch of red pepper flakes, if you want heat. A splash of cream at the end makes it richer still. Start with ½ cup. A diced potato or two makes it heartier. Instant Pot: sauté as written, blend the beans right in the pot, then 8 minutes on high pressure, adding the spinach after releasing. It keeps 3 to 4 days refrigerated and 3 months frozen. The beans keep releasing starch as it sits, so add a splash of broth when reheating. If freezing a big batch, hold the spinach back and add it after thawing. Nutrition (per serving) Calories: 715 Protein: 40 g Carbohydrates: 71 g Fat: 31 g Saturated Fat: 11 g Cholesterol: 70 mg Sodium: 1267 mg Potassium: 1864 mg Fiber: 18 g Sugar: 3 g Calcium: 282 mg Iron: 11 mg Naturally dairy free. These are estimates.

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Karolina Karley no aceptará las discutes Fiu Fiu , y seguirá adelante con su D3nunci4 😬 #karolinakarley #fiufiu #paratiii #contenido #comparte

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