I must apologize, profusely, for my long and unexplained absence.
Perhaps you feared that I mightn’t return, but fret not, I was merely, momentarily, lost under a pile of lesson-planning, Christmas-cookie-baking, dinner-party-club-scurrying, gym-going (half-truth), eggnog-drinking, and tire-changing.
After such a lengthy separation, I feel it important that we take some time to catch up. Here are my weekly highlights:
1. Baking, from-scratch, gingerbread cookies with my Life Skills class at school
2. Hugs from the husbie
3. This soup
Huh. Pretty good week.
It’s not too late for this soup to make it onto your week-in-review-hightlight-reel. Your day’ll go from good to great in the time that it takes to enjoy a dainty (?) spoonful from this bowl-of-delight.
Autumnal Minestrone Soup
Adapted from Generation Y Foodie
1 tbsp extra virgin olive oil
2 medium onion, diced
3 cloves of garlic, minced
1.5 cups dry soft wheat (farro)
6-8 cups low sodium veggie broth
1 large sweet potato, diced in 3/4″ pieces
2 large carrots, sliced into ½” wide rounds
1 28-oz can whole plum tomatoes
1 19-oz can white beans, drained and rinsed
2 tsp dried rosemary
a pinch of cayenne pepper
1 bunch kale, chopped
1. In a large soup pot, heat oil over medium-low heat. Saute the onion and garlic 5-6 minutes.
2. Add soft wheat and vegetable broth, cover, and bring to a boil. Reduce heat and simmer for 30 minutes.
3. Add sweet potato, carrots, tomatoes, beans, rosemary, and cayenne. Cover and simmer for 20 minutes.
4. Stir in kale, cover, and simmer for an additional 10-20 minutes.
Check out my recipe index for more delicious soup recipes!
…like this Curried Veggie Soup: