Low-Sodium Minestrone Soup with Whole Wheat Bread and Salad

Ingredients

• 3.5 cup whole wheat flour (plus more for dusting)
• 1.25 cup warm water (105-115°F or 40-46°C)
• 2.25 tsp active dry yeast (one standard packet)
• 2 tbsp honey
• 2 tbsp unsalted butter (melted)
• 1.5 tsp salt

Instructions

1. 1

   Activate the yeast

   • In a large bowl or the bowl of a stand mixer, combine the warm water, honey, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and bubbly. This indicates the yeast is active.
2. 2

   Mix the dough

   • Add the melted butter, salt, and 3 cups of whole wheat flour to the yeast mixture.
   • Using a dough hook on low speed or a wooden spoon, mix until a shaggy dough forms.
   • Gradually add the remaining 0.5 cup of flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl. You may not need all of it.
3. 3

   Knead the dough

   • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it's smooth and elastic.
   • If using a stand mixer, knead with the dough hook for 6-8 minutes on medium-low speed.
   • The dough should spring back when you press it lightly with a finger.
4. 4

   First rise

   • Lightly oil a large bowl and place the dough inside, turning it once to coat.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
5. 5

   Shape the loaf and second rise

   • Gently punch down the risen dough and turn it out onto a lightly floured surface.
   • Shape the dough into a rectangle about 8 inches wide, then roll it up tightly into a log.
   • Pinch the seam and ends to seal. Place the loaf, seam-side down, into a greased 8.5x4.5 inch loaf pan.
   • Cover and let it rise again for 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
6. 6

   Bake the bread

   • Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise.
   • Bake the loaf for 30-35 minutes, until it's golden brown and sounds hollow when tapped on the bottom.
   • The internal temperature should be around 190-200°F (88-93°C).
   • If the top browns too quickly, you can tent it with aluminum foil for the last 10 minutes of baking.
7. 7

   Cool and slice

   • Remove the bread from the pan immediately and place it on a wire rack to cool completely.
   • Allow it to cool for at least 1 hour before slicing. This prevents the bread from being gummy.

Ingredients

• 8 cup mixed greens (such as romaine, spinach, and arugula, washed and dried)
• 1 cup cherry tomatoes (halved)
• 1 pcs cucumber (medium, thinly sliced)
• 0.25 pcs red onion (thinly sliced)
• 1.5 tbsp extra virgin olive oil (for the vinaigrette)
• 3 tbsp lemon juice (freshly squeezed, for the vinaigrette)
• 1 tsp dijon mustard (for the vinaigrette)
• 0.25 tsp salt (for the vinaigrette)
• 0.25 tsp black pepper (freshly ground, for the vinaigrette)

Instructions

1. 1

   Prepare the Lemon Vinaigrette

   • In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, and dijon mustard.
   • Add the salt and freshly ground black pepper.
   • Whisk vigorously or shake the jar until the dressing is well emulsified and slightly thickened.
2. 2

   Assemble the Salad

   • In a large salad bowl, add the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
   • Pour the prepared lemon vinaigrette over the salad ingredients.
   • Gently toss everything together until the vegetables are lightly and evenly coated with the dressing.
3. 3

   Serve Immediately

   • Divide the salad among four plates.
   • Serve immediately for the best crispness and texture.