Thursday, January 28, 2010

Snow and Soup

Green Veggie Soup by my window

I have the opportunity to work from home today, and enjoying looking out the window at the beautiful snow instead of at a bookcase today. Also, looking forward to making some yummy soup that feeds the body and soul. I decided on two different soups - one is split pea and the other is green veggie, both vegetarian. They should be ready by lunchtime. As Ina Garten would say - how good is that?

MB's Green Veggie Soup

1 yellow onion, chopped (about 2 cups)

4 medium zucchini, halved lengthwise and cut in ½ inch ½ rounds

1 cup mushrooms sliced

¼ cup dried porcini mushrooms (if you want)

2 cups baby spinach

2 cups shredded cabbage

¼ cup finely chopped parsley or cilantro, if you want

1 15 oz can cannellini beans

1 cup Morningstar farm crumblers (if you want)

8 cups water

Salt, pepper to taste

2 tbsp olive oil

Saute onion and zucchini in olive oil, add and wilt cabbage (about 10 minutes), then add spinach, parsley or cilantro and mushrooms. Stir and add water, beans and crumblers. Bring to a boil. Turn down heat to a simmer (probably low) Add porcini mushrooms, salt and pepper. Simmer on low with top on for about 1 hour or so, stirring occasionally. Adjust seasonings. Serve with crusty bread or add a couple of cut up cooked shrimp to your soup bowl before adding soup, if you want more protein.

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