Amongst many other pressing stress issues going on in my life, one of the reasons I was crying was due to a lack of vegetables. No joke; eating my vegetable variety is integral to my sanity. I was unsatisfied with my eating habits for the week and it really hit me hard.
All week I was imagining a huge box of fresh vegetables just somehow appearing on my counter top so that I could make bounties of veggie stir-fries and veggie roasts and veggie soups. Unfortunately the vegetable gods did not hear my cry…so today I sucked it up and went to the store (aka today I made the time to go to the store).
I cooked up a HUGE pot of minestrone soup so that I could be eating leftovers for days. Take that, tears.
Break some bread, grate some Parm, and slurp some soup. It’ll calm you down.
from Cooking on the Side
3 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
3 carrots, peeled and sliced on the bias
2 small zucchini, trimmed and sliced into rounds
32 oz broth
2 cans (14.5 oz each) petite diced tomatoes, with juice
1 teaspoon dried oregano
1 teaspoon dried basil
freshly ground black pepper
10-12 oz macaroni, uncooked
1 can (15.8 oz) white beans, rinsed and drained
1. Heat olive oil in a large soup pot over medium heat. Add onion, celery, carrots, and zucchini and cook for 4-5 minutes, until veggies are soft-ish.
2. Add broth, tomatoes, oregano, basil, and pepper. Increase heat to high and bring to a boil. Add the macaroni and cook for 8-10 minutes. Reduce heat to low and stir in the white beans until heated through.
3. Ladle into bowls and serve with fresh grated Parmesan cheese and rustic bread.