Thursday, September 18, 2008

For dinner, and lunch, and dinner, and lunch

Current Food Obsession:
Minestrone (or something like unto it)
from this recipe



  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 3 stalks chopped celery
  • 4 carrots, sliced
  • 1 green pepper, chopped
  • 3 cups chicken broth
  • 3 cups water
  • 1-15 oz can tomato sauce
  • 1-15 oz can tomatoes (diced or stewed)
  • 2-15 oz cans kidney beans, drained
  • 1 large fistful fresh green beans, chopped in inch long pieces
  • 1 handful baby spinach, pureed (I puree spinach then freeze in mini muffin tins to use in smoothies)
  • 2 small green zucchinis, quartered and sliced
  • 2 small yellow zucchinis, quartered and sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup brown rice


  1. In a large stock pot, over medium, heat olive oil and saute garlic, onion, celery, carrots, and pepper until softened, 5 - 8 minutes.
  2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, rice, salt and pepper. Simmer for about 45 minutes (until rice is done and vegetables are cooked through).
  3. Serve topped with parmesan cheese and olive oil if desired. I like mine with wheat crackers and Tillamook Vintage extra sharp white cheddar crumbled into it. Also great with buttered whole wheat bread for dipping. :)

Thanks for all the paint suggestions! I had fun reading through them, and will keep you updated on the house progress!

1 comment:

sita325 said...

okay, so now i need to beg for the recipe for your smoothies :D

how in the world do you get good smoothies with spinach in them?!

no, seriously!