soup no. 4 – po’girl’s minestrone

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One of the pleasures of working from home is having the flexibility to throw a pot of soup on the stove for lunch. This recipe demands nearly zero fresh ingredients and so it was perfect for this afternoon with a bit of cheese and bread. Can’t beat hot soup on a cold day – especially when it’s still -10 in April!

po’girl’s minestrone

(so named because it’s mostly made with convenience food – a bag of frozen chopped veggies you can buy in the freezer section – and not because it has anything to do with New Orleans!)

the ingreeds

  • 1 clove garlic, minced
  • 1.5 cups frozen chopped veggies (they make ones specifically for soup now – mine had turnips, green beans, celery and carrot)
  • 1 28 oz. can diced tomatoes
  • 2 cups veggie or chicken broth
  • 3/4 cup small pasta
  • 1/2 tsp or so basil
  • 1/2 tsp or so oregano
  • pinch red pepper flakes
  • salt

how you do

  • Heat olive oil in your favourite soup-making pot over medium-high heat. Add garlic and sauté a couple of minutes – don’t burn!
  • Add frozen veg and stir for a few minutes.
  • Stir in spices and a bit of salt.
  • Add broth and tomatoes and bring to a boil for a few minutes.
  • Add pasta and cook according to appropriate cooking time.
  • Serve with bread and cheese and you’re all set for a simple, filling meal.

notes

This was made up based on consulting other recipes and also a good dose of knowledge based on watching my wonderful mother-in-law at work in the kitchen!

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