Mid-March marks my most restless time of year. As soon as it stays light later and the weather turns nice, and all I can think of come 3 o’clock is wanting to skip out of work. Unfortunately, there are usually basketball tournaments on at this time, which does not help alleviate the distraction.
Then I start thinking about how I wish that instead of sitting at my desk I was sitting at a bar in Key West. And then I think, well, why not take a few months and just go out West? To make matters worse, this year I checked my Instagram feed in hopes that pictures of sweet and savory foods would distract me from my wanderlust. Instead, I was inundated with pictures from SXSW, and all of that creativity was like wanderlust caffeine.
And all I’ve got is soup. Spring is bearing down upon us; it’s not soup season at all. However, soup is easy for me to make, and I like that I can freeze half the batch and for later. Over the past few weeks, I have made this copycat Pasta e Fagioli soup, a cauliflower soup, a lentil soup, and a roasted red pepper and sweet potato soup. You have been warned that there will be plenty o’ soup coming your way.
When I last left you, I mentioned I was trying to look at my diet with an eye towards health. My healthy eating coach provided this soup recipe, and I could not wait to try it. If I can’t eat a bottomless basket of breadsticks, at least I can have soup with pasta! Whole wheat pasta, but still, in the soup it does not matter. Enjoy!
- ¾ cup whole wheat macaroni pasta (or other pasta shape of your choice)
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 medium onion, diced
- 3 carrots, peeled and sliced into coins
- 3 stalks celery, diced
- 4 cups chicken or vegetable broth
- 1 (8-ounce) can tomato sauce
- 2 (15-ounce) cans diced tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- salt and pepper to taste
- 1 (15-ounce) can red kidney beans
- 1 (15-ounce) can cannellini or great northern beans
- ¼ cup dried basil
- Boil the pasta untill al-dente, then drain and set aside. (I like to toss a few drops of olive oil with cooked pasta to keep it from sticking.
- In a large pot, heat the tablespoon of olive oil over medium heat.
- Add the garlic, onion, carrots, and celery and cook, stirring occasionally, until tender, about 4-5 minutes.
- Stir in the broth, tomato sauce, diced tomatoes, oregano, and thyme.
- Season with salt and pepper to taste, then bring the pot to a boil, reduce heat, and allow to simmer, covered, for 15 minutes.
- Stir in the cooked pasta, beans, basil, and allow to heat through.
- Serve immediately.