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
• salt pinch
• 2 garlic minced, large cloves
• 2 cups Artichoke chopped, frozen
• 1 pear cored and diced (Use any type of pear you have, large, bartlett
• 3 cups vegetable broth low sodium
• 1/2 cup cannellini beans drained and rinsed
• 1/4 cup steel cut oats gluten free if needed, or rolled oats
• 1/4 teaspoon salt

For the Pistou:

• 2 tablespoons pistachio chopped
• 2 tablespoons basil minced
• 2 tablespoons olive oil

For the Garlic Croutons:

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

For the Strawberry Spinach Salad:

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