It is Tuesday. It is snowing. It is dark gray and cold. Company is coming for lunch. Our driveway is a bear to climb and make the turns. So, a warming, aromatic entry will calm the nerves of those who came fishtailing at idiot speeds up the drive. I know my friends!
Today there is a pot of soup simmering on the stove. As I have said before, dishes are my passion... so the opportunity to use some deep red pottery bowls is a bonus! With a basket of sliced bagels the vegetable soup is going to be great!
serves 3 (8 oz servings)
1/2 medium onion
2 mushrooms chopped
2 T chopped celery
1/2 t dried parsley
1/2 t dried basil
1/4 t celery salt
pinch of salt
2 beef bouillon cubes
left over vegetables: 3 T cooked green beans with liquid, chopped
3 T cooked carrots with liquid, chopped
8 oz can diced tomatoes
1 cup water
1/2 cup cooked pasta, any shape, cut to bite size pieces
left over cooked 3 T broccoli
1/2 c homemade ranch dressing
2 T Parmesan cheese
Heat a heavy 2 quart pot to which you have added 1 1/2 T olive oil. Slice up 1/2 onion and chop into small pieces... the size you would like to feel in your mouth. Slices would not be appetizing. They need to be chopped. Add these to the pot along with 2 mushrooms that you dice to the same size as the onion. Allow to caramelize for 10 minutes, stirring often. Add diced celery to this at the 8 minute point. Add herbs and pinch of salt.
Add bouillon cubes and diced leftover vegetables. I you have left over broccoli, wait until almost done before adding, as you do not want to overcook broccoli.
Add water, tomatoes and bring to a boil lower heat and cover with lid. Allow to simmer for 1 hour. Add cut up left over pasta and broccoli.
In a separate mixing bowl, stir ranch dressing and Parmesan cheese. Ladle hot soup into mixing bowl, stir to combine. Add one more scoop to heat the ranch mixture. Then pour back into pot. Serve immediately.
It is good, it is filling, it is healthy! Enjoy the warmth.