Strawberry Spinach Salad & Artichoke Soup Brunch

For the soup:

• 1 teaspoon olive oil
• 1 yellow onion finely diced
• 1 yellow bell pepper finely diced
• 1/2 teaspoon oregano
• pinch of salt
• 2 large cloves of garlic minced
• 2 cups chopped frozen artichokes
• 1 large bartlett pear cored and diced (Use any type of pear you have)
• 3 cups low sodium vegetable broth
• 1/2 cup cannellini beans drained and rinsed
• 1/4 cup steel cut or rolled oats (gluten free if needed)
• 1/4 teaspoon salt

For the Pistou:

• 2 tablespoons chopped pistachios
• 2 tablespoons Minced basil
• 2 tablespoons olive oil

For the Garlic Croutons:

• 1 baguette cut up into cubes
• 1 clove garlic clove minced
• 2 teaspoons fresh thyme leaves ( or 1/2 teaspoon of dried oregano)
• pinch of salt
• 2 tablespoons olive oil

For the Strawberry Spinach Salad:

• 3 cups spinach leaves
• 1 cup hulled and sliced strawberries
• 2/3 cup bocconcini cheese
• Basil Vinaigrette:
• 1 cup fresh basil leaves packed
• 1 clove garlic
• 1 lemon juiced
• 1 tablespoon white balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil