Meatless Monday: Classic Minestrone

For the ultimate reset, make this soup and feel healthy and satisfied.  My meat loving boys loved this soup!  I made it one afternoon prior to a date night and it was a hit.  I forgot to take a picture of it but trust me, it is delish!  It is a Cook’s Illustrated classic recipe.  Enjoy!

Ingredients:

2 small leeks or one large, white and light green parts sliced thin crosswise (about 3/4 cup) and washed thoroughly

2 medium carrots, peeled and cut into a small dice (about 3/4 cup)

2 small onions, peeled and cut into a small dice (about 3/4 cup)

2 medium celery ribs, tried and cut into a small dice (about 3/4 cup)

1 medium russet potato, washed and cut into a medium dice (about 1 1/4 cups)

1 medium zucchini, trimmed and cut into a medium dice (about 1 1/4 cups)

3 cups stemmed spinach leaf, cut into thin strips

1 28 oz can whole tomatoes, packed in juice (open the can and use your kitchen shears to cut the tomatoes into small pieces

8 cups water

1 parmesan cheese rind, about 5×2

sea salt

fresh ground pepper

1 15 oz can cannelloni beans, drained and rinsed

1/4 cup basil pesto or 1/4 cup mixture of EVOO three garlic cloves and herb mixture (fresh or dried) of rosemary, parsley, thyme, oregano, basil.

Directions:

  1. Bring vegetables, (except for spinach) tomatoes, water, cheese rind and 1 teaspoon salt to boil in a soup kettle or pot.  Reduce heat to medium-low; simmer uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (soup can be refrigerated in an airtight container for 3 days or frozen for 1 month.  Defrost if necessary and reheat before proceeding with recipe).
  2. Add beans and spinach and cook just until heated through, about 5 minutes.  Remove pot from heat.  Remove and discard cheese rind.  Stir in pesto (or herb mixture).  Adjust seasonings, adding pepper and more salt if necessary.  Ladle soup into bowls and serve immediately.

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TBT: Greek Spinach and Feta Pie

TBT:

It’s Spanakopita.  I’ve posted it before, but my husband’s darling niece, Indira, loves it IMG_1204and requested it a couple of days ago, so I enlisted her help to make this delicious recipe.  She buttered each layer of phyllo as I placed them on to the baking sheet.  It was well worth it.  I served it with lamb kefta, which is technically a Lebanese dish, (but who’s keeping score? Both are in the Mediterranean area!) and a fresh Arugula salad.

This morning, I made an over easy egg and put it on top of a warmed piece and felt like I was brunching, minus the Champs, pretty clothes, flowers in a vase and all of the kiddos running around.  Oh, and this one is a hit with the kiddos.  My husband’s other niece, Zyra, ate a piece this morning with such quickness that I questioned if I had even given it to her.

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