February 5: Best soup yet!

sauté in large pot in a bit of olive oil til translucent:

1 scallion with

a couple diced carrots

a couple stalks celery with leaves, diced

 

add:

1 can diced tomatoes [no salt or anything else. you can use fresh if it's that time of year]

8 c. low-sodium veggie stock

generous handful of spinach

1 can chunk white chicken [or fresh. i am lazy. or none if you are a veggie.]

2 peeled, cubed potatoes

 

chopped parsley, orgeano, basil, whatever else you have on hand to taste

a bit of coarse salt

 

once boiling, throw in 3/4 c. small pasta

 

simmer 20+ minutes til it's how you like.

 

after you have some, store in fridge and reheat for lunch every day for the next week. it gets better every day.

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Taken on February 5, 2010