Wednesday, June 9, 2010

Raindrops and Soup

Its wednesday and raining ..I love rainy days most times and today is one of them.

I decided to make soup and dog treats for my puppy pumpkin..I hope she likes them because right now all she seems to crave is the cats food.

Monday came and went and the feeling I had for most of it can be described as numb..just sorta going through the motions with a knowing that things are different now.

I have to start reading again..I love to read and it always takes me away so I am open to suggestions.

Here is the recipe for the soup im making almost feels like early fall but the wind has that sweet smell of summer..

Tuscan Vegetable Soup


1 medium white onion, peeled and chopped
Approx. 1 1/2 cups chopped peeled carrot
Approx. 1 1/2 cups chopped celery
Olive oil for sauteing veggies
2 cups cubed potatoes
1 heaping Tbs fresh chopped rosemary (or 1 tsp dried rosemary)
4 cups vegetable stock (or more as needed)
1 15-ounce can white beans, well drained
4-6 ounces baby spinach
Salt to taste
Red pepper flakes to taste (optional)
1-2 cups grape tomatoes pan roasted in olive oil until blistered

Add a splash of olive oil to the soup pot and then saute 1 medium chopped white onion, about the same amount of peeled and sliced carrots and celery and 1 large minced clove of garlic.

After 5 minutes or so, add 2 cups of cubed potatoes and 1 Tbs of chopped fresh rosemary or 1 tsp of chopped dried rosemary and, at this point, you'll want to add enough vegetable stock to cover and let it simmer along.

Once you're happy that the vegetables are just about cooked through, add 1 well drained 15-ounce can of white beans and a good handful of baby spinach, if you're using it, and let that cook along.
Next, use a saute pan on medium high heat with a good splash of olive oil, to pan roast some grape tomatoes.
Toss the tomatoes around until they are nicely blistered all around and turn the heat off.

Season the soup with a little salt and a pinch of red pepper flakes if you like a little heat and it's time to eat.
Put a big spoonful of the blistered tomatoes in the center of the soup, add a drizzle of olive oil, and finish with a sprinkling of grated parmesan "cheese" (I use vegan grated cheese and its yummy)

I just heard a bit of thunder ..I am hoping we are graced with a rainbow by sunset

No comments:

Post a Comment