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30 minutes to dinner Soup

Tuesday, November 05, 2013

So cold. So cold here in NY yesterday. I am so very tired. I fell asleep last night at 8:30, sadly, not the first or last time. There has not been a skotch of exercise in weeks. My body is complaining. The evil demon work is going exceedingly well, and I am looking forward to the 3 day weekend, but I thought I would post last night's recipe for those that are thinking that a pizza is the easiest way out of a busy night.

1 onion chopped
2 stalks celery, chopped
1-2 garlic cloves
1 tbsp canola oil
1 box broth or 2 bouillon cubes and 6 cups water
4 oz tomato (I've used fresh chopped, small can of sauce or leftover marinara)
2 carrots, "coined"
1 can white beans
1 scant cup small pasta (dilatini, elbows or broken spaghetti)

While heating the oil, chop the onion and celery. Add them to the pot and soften the vegetables for 5-7 min. If you are using bouillon, add it here. Add 1-2 cups of liquid and simmer for another 3 min to completely soften the vegetables. Hit it with an immersion blender. Add garlic, tomato, carrots, beans and rest of the broth. A splash of wine here is not amiss. Bring up to a boil and simmer for 10 min. Add pasta and simmer until pasta is done ~10 min. Serve with toast and pass around some Parmesan.

Serves 4 with generous portions.
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