Minnestroni

It is on nights like this, when lightning cracks and thunder shakes my windows that I feel intensely introspective. Tonight, as I sat in the small pool of light cast by my desk lamp, I typed and searched, alternating between writing the recipe and flicking between tabs of The Theory of Everything, YouTube (Milo Greene, ftw), and writer's resources, I realised that I am not terribly good at expressing myself. Well, perhaps just not good enough to say what I want to say in this post. I took my fingers off the keys, sat back in my chair, stared at the laptop screen, and realised that what I want to say, what I want you to know likely will not be adequately conveyed here, on this little blog. What I wish to tell you, what I want you to feel is that life is good. I think most of us keep waiting for tomorrow, for something to happen that will make life amazing. But, the truth of it is, tomorrow will likely be much like today. We will wake, and do the things that need to be done, but amongst those mundane moments are the little gems that make life beautiful. We just have to take notice.

While I made the soup and listened to music, I thought about the people I care about and love, how fantastic it is that I can turn on the tap and fresh water comes out, and the miracle of gas stoves. Seriously, I love my stove. When I was finished, I thoroughly enjoyed, not just ate, a bowl of this tomatoey goodness. And it was a good day. So make some soup, listen to some good music that moves you, and think about all the good things in life.

Life - it is a beautiful thing. I hope you enjoy your soup...and maybe go for a bike ride and let the wind blow in your hair. :)

Ingredients

• 6 cups water
• 2 14-ounce cans of diced tomatoes (fire roasted if available)
• 1 8-ounce can of tomato sauce
• 1 cup chopped onion
• 3/4 cup chopped carrot (~1 very large)
• 3/4 cup chopped celery(~2-3 stalks)
• 1 tbsp beef bouillon (1 large cube)
• 1 tbsp dried Italian seasoning
• 1 tsp salt
• 1/4 tsp black pepper
• 2 large cloves garlic, minced
• 1 15-ounce can cannellini (white kidney beans) or great northern beans
• 1 1/2 cups frozen lima beans
• 1 small zuchinni (courgette in the UK!), halved lengthwise then sliced
• 4 ounces dried pasta (I used shells)
• Grated parmesan cheese (optional)

Method

1. In a large stock pot heat 2 tbsp olive oil. Saute onion and celery just until barely tender (~2-3 minutes).
2. Add to the stock pot the water, undrained tomatoes, tomato sauce, carrot, beef bouillon, Italian seasoning, salt, pepper, and garlic. Bring to a boil; cover, then reduce heat to simmer for 10 minutes.
3. Add cannellini, lima beans, zuchinni, and dry pasta. Bring to a boil again and simmer for an additiional 15 minutes.
4. If desired, serve with grated parmesan cheese.

Nom nom nom!! :D

5:00

Nutrition Info (based on recipe divided into 8 servings)
176 calories; 37g carbs; 7g fiber; 10g protein.

Bean Dip

When I was a child, long before it was hip to eat organic foods or recycle, my mother grew bean sprouts in a mason jar on the kitchen window sill and refused to consume foods that came in cans or plastic containers. I still have not ever tasted...ummm...cocoa puffs or spaghetti-o type foods. She instilled in me the belief that food could be healthful and still be incredibly tasty.

Even though I subscribe to the "real food" philosophy, that philosophy is sometimes moderated by a need for convenience. So, this evening I give to you one of my favourite, super-convenient recipes - bean dip - made with canned beans! It is incredibly quick and easy to make, has loads of flavour, and is healthful. While this is called a dip, it could just as easily be served as a side salad. Either way, whip up a batch - your hungry game-day guests will love it.

Ingredients

• 1/2 cup cider vinegar
• 1/2 cup sugar
• 3/4 cup olive oil
• 1 tsp salt
• 1 15-ounce can black beans
• 1 15-ounce can pinto beans
• 1 15-ounce can garbanzo beans (chick peas)
• 1 15-ounce can corn
• 1 cup each of the following (chopped): red bell pepper, green bell pepper, yellow bell pepper
• 1 cup chopped celery
• 1 cup chopped red onion
• 3/4 of a 2 ounce can of chopped jalapeno peppers (use the entire can if you like spicier foods)

Method

1. In a small sauce pan, combine the first four ingredients. Bring to a boil over medium heat, stirring occasionally. After it heats to a boil, remove from heat. Set aside to cool.
2. Place all of the beans and corn in a large colander; rinse under a gentle stream of tepid water until the water runs clear. Set aside to continue draining.
3. Chop the peppers, celery, and onion so that the chopped bits are about the size of a bean. Place in a large bowl along with the jalepeno peppers.
4. When the beans have thoroughly drained, add them to the bowl with the chopped vegetables.
5. Pour the vinegar/oil mixture over the beans and vegetable mixture. Gently stir.
6. Add more salt if needed and add black pepper if you like.

Serve immediately if you like, although the flavour does improve over time so if you can make it the day before, do so. This will stay good for three days in the refrigerator.

OM NOM NOM!! :D

5:00