Balanced Meal: Bruschetta, Spinach Salad, and Minestrone soup,

To begin. Serve your guests the elegant Bruschetta.
Bruschetta:

Ingredients:

• tomatoes
• garlic cloves
• olive oil
• basil
• lemon juice
• salt & pepper
• french bread

Directions:

1. Deseed the tomatoes and slice into cubes
2. Mince garlic 
3. Cut basil into thin slices
4. Put tomatoes, garlic, olive oil,basil, salt & pepper, and lemon Juice in a bowl and stirr
5. Slice and toast bread
6. Place a spoonful of mixture on each slice
7. Enjoy!!!

Then You Toss the decadent spinach Salad
Spinach Salad:
Ingredients:

• Spinach
• strawberries
• apples
• Pecans

Directions:

1. Wash the spinach, apples and strawberries.
2. then slice the apples and strawberries
3. Chop up the pecans in a food processor
4. Mix ingredients in a bowl

Vinaigrette:
Ingredients:

• 2 Tablespoons finely minced garlic
• 1 Tablespoon Dijon Mustard
• 1/2 cup balsamic vinegar
• 1/4 cup of hot water
• 1 tablespoon sugar
• tablespoon olive oil
• salt and pepper

Directions:

1. In a food processor combine garlic and mustard until well mixed
2. Whisk in balsamic vinegar, hot water and sugar
3. Slowly add in olive oil mixing until emulsified
4. Add salt and pepper to taste. Use immediately or cover and refrigerate

Finally you serve the savory Minestrone soup which is one that your guests are sure to love

Minestrone Soup:

Ingredients:

• 14.5 oz diced tomatoes
• 2 tbsp. tomato paste
• ¼ cup sun dried tomato pesto
• 1 Parmesan rind
• 4 cups vegetable stock
• 2 cups water
• 1 cup carrots, diced
• 1¼ cup celery, diced 
• 1½ cup white onion
• 4 cloves garlic, minced
• 1 tsp. dried oregano
• 1 sprig rosemary
• 2 bay leaves
• salt and pepper
• 1 can red kidney beans, drained and rinsed
• 1 can great north beans, drained and rinsed
• 1½ cups zucchini, diced 
• 1½ cups pasta
• 1 cup green beans
• 2½ cups baby spinach, chopped
• Parmesan
• slow cooker 

Directions:

1. Add the diced tomatoes, tomato paste, tomato pesto, Parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker.
2.  Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
3. Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20 - 25 minutes until pasta is tender. 
4. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through.
5. Serve warm topped with Parmesan cheese and garlic toasts.

Author: Little Spice Jar
Your guests are sure to love this Healthy balanced meal.