Anyway, I stole this recipe from someone on TV, revved it up and drove it into two other recipes at top speed.
Repeatedly.
They can't be disentangled now, and as I was driving that fateful night the wreckage is all mine to share.
It's a great soup, particularly in winter. Not the season for now it in most parts of the world, but since it's still cold out here half the week and raining often enough that no one's joking about it for the first time ever, here it is. It's hearty, and healthy. Healthy-ish, anyway. No sides needed, but a really fresh whole-grain bun (with or without olive oil and balsamic vinegar dip) is perfect on the side. Red or white wine, somehow.
Plus, it's vegetarian for Pish, although she might want to skip the beans for a while. No reason.
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| This looks about right. A full meal for a cold day. |
Hearty Veggie Minestrone
Ingredients:2 tablespoons olive oil
1 onion, chopped
1 med zucchini, chopped finely
1 Tbsp dried Basil
1 sprig fresh thyme
1 cup tiny pasta "rings". I think they call it ring macaroni. Or Occhi di pernice or Anellini or any small or smashed-up pasta
1 can chick peas
1 Bay leaf
2 carrots, peeled, chopped
2 celery stalks, including the hearts, chopped (both the outside and the leafy inside part of the celery bunch)
2 garlic cloves, minced
1 pound fresh Spinach, leaves coarsely chopped
1 new potato, peeled, cubed
1 (14 1/2-oz) can diced tomatoes
1 fresh rosemary sprig
1 can (or 1 cup dried - pre-soaked) cannellini beans (or Great Northern if not available), drained, rinsed
2 (14-oz) cans low-sodium veg broth
1 ounce piece Parmesan cheese rind
3 tablespoons chopped fresh Italian parsley leaves
1 parsnip, peeled and finely chopped
Salt and pepper
Heat the oil in a heavy large pot over medium heat. Add the onion,
carrots, celery, and garlic. Saute until the onion is
translucent, about 10 minutes. Add the Spinach and potato; saute for
2 minutes. Add the tomatoes and rosemary sprig. Simmer until the Spinach
is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, (optionally) blend 3/4 cup of the beans with 1/4 cup of the broth in a
processor until almost smooth. Add the pureed bean mixture (if using), remaining
broth, and Parmesan cheese rind to the vegetable mixture. Simmer until
the potato pieces are tender, stirring occasionally, about 15 minutes.
Stir in the whole beans and parsley. Simmer until the beans are heated
through and the soup is thick, about 2 minutes. Season with salt and
pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves
will have fallen off of the stem.)
Ladle the soup into bowls and serve.
* * *
Not a great week for losing weight, but I haven't gained. Struggling to get back outside and walking lately.
It's been cold and wet, and I have devolved into a wimp. My kilted ancestors would be ashamed.
