Monday, November 3, 2008
Impromptu Veggie Soup
Over the summer I took Kalyn's advice and pureed a lot of the bounty from my basil plant to stick in the freezer. It came in awfully handy last weekend when I made myself this tasty two-serving pot of soup for dinner. I realize it's sort of mean to tell you about that now since it's NOVEMBER OMG HOW'D THAT HAPPEN??, but the idea is if you have some tasty things around, soup is easy! Check your crisper for veggies. Saute said veggies. Add Some stock and maybe some canned tomatoes. Add beans. (Or leftover rice, or small pasta... you get the idea.) Taste and season and hey look! Soup!
Aside: Not that you could POSSIBLY forget what tomorrow is, unless you've been under the proverbial rock for the last two years, but DON'T forget to vote. Seriously. It's important.
Clean out the crisper veggie soup
2T olive oil
1 rib celery, chopped
1 small onion, chopped
2 small carrots, sliced into rounds
1 sprig of thyme, leaves only, minced if you like
1 14 oz can tomatoes, diced (I used fire roasted)
3/4 can white beans
1/3 c basil puree
2 c chicken stock
In a medium pot over medium heat, cook the celery, carrots and onion until the onion is translucent. Add the tomatoes and stock, turn heat to medium-low and simmer until the carrots are tender but not mushy 10-15 minutes. Add the thyme leaves, basil puree and white beans plus salt and pepper to taste and let simmer until heated through, about 2 minutes.
Serves 2-3 (or if you're home by yourself on a Sunday, 1 big dinner and 1 lunch.)