The hubby and I are both soup lovers and whenever I have a day off from Fall until early Spring, you can usually find a pot of soup on the stove.
I ended up being off on Sunday, because the event that was SUPPOSED to take place was postponed so that the attendees could all stay home and watch the Eagles in the Super Bowl. Gotta love a town that puts football before all else! Anyway, the weather was yucky, snow, followed by sleet, and I decided we needed a warm, comforting bowl of soup.
One of the things I love about soup is that you can add a ton more veggies than the recipe calls for and no one (OK, in this house, my husband) is none the wiser! I will get that man to eat more veggies if it is the last thing I do….
Since we just came off a month of vegetarian meals, I decided not to torture him with a vegetarian soup, so I added a pound of ground hot italian sausage to the soup pot.
I started by sauteing my mirepoix (diced onion, carrot, and celery) in the stock pot. I added a bit of salt, pepper, and oregano and let that cook for about 10 minutes while I finished prepping the rest of the vegetables. I diced up two zucchini and a pound of green beans. I minced four cloves of garlic. One the onions, carrots, celery were tender, I added the garlic and four cups of chicken broth. I brought the broth to boil, turned it down to a simmer and let it cook for twenty minutes. I added in a 28 oz can of diced tomatoes, the zucchini and green beans, along with a can of drained and rinsed kidney beans and a can of drained and rinsed white beans. In went the browned sausage and another four cups of broth.
After simmering on the stove for an hour, I added four cups of fresh spinach. While the spinach cooked down, I cooked a box of orecchiette pasta. I added pasta to the bottom of our bowls and added a ladle of soup. Perfect mid winter meal, if I do say so myself! AND it will give me lunch for a few days this week.