Now here we go! To the other good stuff! I'm the best at scratch cooking. Not tooting my own horn, I'm just stating the facts. One day I might have to share testimonials to this fact. I have a notebook full of statements, comments and a blue ribbon from every state fair I've ever entered!
But being a good cook means choosing your battles. I have to decide if I want to spend my time and energy on creativity or chopping things. Now. I love the feeling of chopping. It's a very satisfying stress reliever (especially with Fern around...I do so much chopping therapy) and the released scents can be just heavenly. But I will use a food processor like nobody's business if one will be a useful tool and free me up to be creative!
That said I am not opposed to dump and go type meals. Soups are one of these.
Today I share my minestrone style soup. Using fresh, frozen or canned ingredients you can make a restaurant quality soup. Delicious!
To cut down on sodium use home prepped dry beans, a homemade pesto and frozen or fresh veggies.
1 can of kidney beans (approx 15 ounce) (dump the juices down the sink, rinse and drain)
1 can of white or great northern beans (approx 15 ounce) (dump the juice down the sink, rinse and drain) (use your own home canned beans 1 and 3/4 cups if you like)
2 cans of diced tomatoes with garlic, basil and oregano (approx 15 ounce each) (you could substitute chunky spaghetti sauce here.) (Or chopped fresh or canned tomatoes and add dried Italian spice (about a TBSP) and 2 - 3 cloves minced garlic)
Veggie broth (or chicken) (approx 4-5 cups)
1 Cup of pesto sauce (you can use one that you've created, your favorite recipe, or store bought)
1 Can of chopped spinach or 1 1/2 cups chopped frozen or fresh.
1 Can (13-16 ounce) vegetable of choice. I used asparagus for kicks. I think I will use artichoke hearts in the future or green beans.
1 Cup pasta of choice.
A Handful of quinoa Rinse it first if it's not prewashed. The package will say so.
Put everything but the pasta in a crock or soup pot and stir well. Simmer for 4-6 hours. Add the dry pasta an hour before serving. Stir well and continue simmering.
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