Today felt like a very productive day! Let me take you through a quick re-cap.
– Took B to escuela for his morning social hour
– Did 8 miles on treadmill doing mile repeats (starting at 6:00 pace and ending at 5:25 halfway) with 2 minute rest between every mile
– Picked up Mr. Social
– Grocery shopped with 2 boys; without anyone diving headfirst out of the shopping cart or an eye roll from some random shopper
– Made dinner as part of homeschooling lesson
– Coached soccer game
– Took dogs for evening run
– Bam! and here I am
Back tracking to homeschooling…doesn’t this look zen?
You can almost smell the patchouli diffusing in the air while Bach is playing quietly in the background in a house filled with no television or modern conveniences; just nature and wooden blocks free of colors or dyes. Ha! not even close….however, we aspire to be as serene as possible…so for those who do have that kind of home; hat’s off to you.
The reason for this post is to include another recipe! boy do I get side tracked, so if you’re still reading hang in there…here it is
Long story short…my husband doesn’t or can’t cook, (we haven’t determined that, we just reside to the fact that if we are to eat anything warm or healthy…I have to cook). I am in the process of re-writing history and teaching my sons the ways of the kitchen. Today B made my favorite soup for when I am low on time and want lots of flavor.
Here is my little chef hard at work!
I can’t take credit for originality. I found a recipe long ago from Giada on food network for a “Quick and Spicy Tomato Soup”. I am a recipe rebel and decided to tweak it and make it my own; after years of making it and countless friends raving about how yummy it is…I felt it was a recipe worth sharing.
The soup takes literally minutes to prepare, requires ingredients you probably have on hand already, and the thing I look for in my recipes the most…versatility…don’t have a certain ingredients? no problem just sub with another!
Next is where I get fancy and add butternut squash. Squash is so abundant in the fall time, I couldn’t resist having it make an appearance in this recipe
Cook everything until the onions start to become translucent and you can see that the vegetables aren’t raw anymore…this is where it get’s really difficult…are you ready? open a jar of pasta sauce and a container of soup stock and pour into the pot. Phew! that was hard, aren’t you glad you got that done?
Public service announcement! please don’t toss the jar of pasta sauce away! turn it upside down and let it sit for a minute or two. I always get at least 1/2 cup more pasta sauce out of the jar.
After 10 minutes it’s time for the pasta to join in on the party. Pour your choice of pasta in and cook according to the package, (however, I always find it takes a little bit longer then directed).
Once the pasta is where you want it. Add a generous portion of dark leafy greens as well as the beans, (I like chickpeas). Today I had some left over spinach as well as baby kale so they both went in. Don’t be afraid of adding too much, it wilts quickly.
See what I mean! That’s pretty much it! season to taste and away you go. I feel good knowing that I have created a meal that is quick and simple, affordable, healthy, and my 5 year old can make it! Thank you Giada for the inspiration!
If you want to get real fancy you could grate some fresh parmesan on top after serving, but I like to eat it just like this!
I’ve also figured out how to post recipe cards so you can add them to your own personal cookbook…hope you enjoy!
This soup + sweater weather = pure bliss!
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2-4 stalks celery chopped
- 2 cloves garlic, finely diced
- 1 cup butternut squash, peeled and chopped
- 2 T. neutral oil, for cooking
- 1, 26 oz. jar, marinara sauce
- 1 quart low-sodium chicken stock
- 1 cup dry past
- 1 15 oz. can chickpeas, drained
- 2 cups dark, leafy greens
- Salt & pepper, to taste
- Heat up oil over medium heat in large soup pot
- Add celery, carrot, onion, and squash stirring around until onion becomes slightly translucent
- Add garlic and saute for 1 minute
- Add jar of marinara and stock
- Bring mixture up to a boil, reduce to a simmer
- Simmer for 10 minutes
- Add past and cook according to package directions
- Drain and rinse chickpeas, add into soup along with greens
- Stir and that's it!
- Sub sweet potato or zuchinni for butternut squash
- Play with flavors from marinara sauce...there are so many options out there; have fun and change it up
- Sub vegetable stock for chicken if making vegan
- I use gluten free noodles, but gluten noodles would work here too
- Any bean could be replaced for the chickpea, like cannelloni, kidney, navy....take your pick
- Kale, spinach, collard, chard...they all taste great