One of the other things I’ve been doing to fill my time while injured is something that I love, but don’t do nearly enough: cooking.
In fact, I’ve even started to make weekly meal plans and create coordinating shopping lists. Being more methodical about what we eat and what I actually need at the grocery store is already saving us money, time and allowing us to try new recipes. Plus, I may just like filling out my handy meal planning notepad:
This week, Chicken Face was sick and he is never sick, making the perfect opportunity to finally try a recipe that I’ve been saving since May: Runner’s World minestrone with spring vegetables.
But wait, it’s not spring! To be honest, all of the ingredients they are calling for are pretty standard so that shouldn’t be a problem. I also like my soups with more “chunks” rather than broth, heftier pieces of pasta so you feel fuller, and I wanted to make a large pot so that we would have plenty of leftovers and even some to share.
Thus, my spicier, chunkier, bigger version of this soup was born. Here’s how it went down:
If I was a good blogger, I would have taken more than one photo. Sorry!
3 quarts vegetable broth (this is 3 boxes worth)
1 14.5-ounce can fire roasted diced tomatoes
2 tablespoons olive oil
1 large onion, cut into small dice
2 celery stalks, cut into small dice
2 peeled carrots, cut into small dice
1 teaspoon hot red pepper flakes (this is where I added as much as I could handle to make it spicy. I didn’t quite measure it out)
1 can (15 to 16 ounces each) small white beans, not drained
1 can (15 to 16 ounces each) black beans, not drained
8 ounces frozen green peas (half a bag)
8 ounces coarsely chopped escarole (I don’t quite know how much this is, so I just chopped and added it to the pot until it covered the top)
1 cup pasta (use whatever shape you like)
Sprinkle of salt and ground black pepper
Directions via Runner’s World
- Microwave broth and tomatoes together on high until steaming (5 minutes).
- Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; sauté till tender (5 minutes). Add Italian seasonings and red pepper; sauté until fragrant (one minute).
- Add broth mixture and remaining ingredients; cover and bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender.
With the cold and dreary weather hitting the west coast this week, it’s a perfect, spicy soup for a night inside.
What’s your favorite soup recipe?