So…work is still kicking my butt. I started a new (full time, rest of the year!) teaching job last Monday and I had this fantasy that I was going to have more time for me (aka this blog, the gym, cooking cool recipes, hanging out with Brian, etc) than I did with my last position. Keyword being fantasy. I’m still getting my bearings and getting settled in the new job, so, posting schedule still sucks :)
Nevertheless, I’m chipping away at my New Years Resolutions. Here I am, posting (again!). Tuesday and Saturday we went to the gym (must be the beginning of January–that place was busy!) And last Sunday I made soup –and biscuits, which fall under the category of “learning to make things I normally buy”.
The soup was really satisfying. It’s really thick and using fresh produce made it even better. Minestrone is one of those soups that’s easy to alter and update based on what you’ve got in the fridge…this is what I had or remembered to buy and it turned out great. You know you need another soup recipe :)
- 1/2 cup extra virgin olive oil
- 1 medium onion thinly sliced
- 3 medium carrots small dice
- 3 stalks celery small dice
- 2 cups small diced waxy potatoes skin on
- 2 medium zucchini small dice
- 1 15 oz. can cannellini beans drained and rinsed
- 6 cups of vegetable broth I actually used 4 cups broth and 2 cups water, but I'm cheap
- 1 15 oz. can whole Italian tomatoes with juice I used salt-free, canned tomatoes have a lot of sodium!
- Italian Seasoning
- Heat olive oil in a large pot or dutch oven on medium heat. Add the onion and a pinch of salt and saute for 3 minutes.
- Add each of the following ingredients 1 at a time, tossing and allowing to cook for 2-3 minutes before adding the next one: carrots, celery, potatoes, zucchini.
- Cook all the vegetables together for 5 more minutes.
- Add the broth to the vegetables. Stir.
- Add the canned tomatoes with juice. Break them up as they cook, or behind you add them if you find that easier.
- Add 1 or more tbs Italian Seasoning (we didn't measure so...give it your best guess). Stir.
- Cover the pot and reduce the heat to a low simmer. Simmer soup for 30 minutes to 2.5 hours, depending on the amount of time you're willing to wait (I am always on the 30 minute end of the spectrum. I'm not very patient)
- Add the beans. Cook for another 15-30 minutes. Add broth or heat longer to adjust the thickness of the soup. (This soup has a lot of vegetables in it--ours came out really thick, but we like it that way)
- Serve and Enjoy! Serve with Parmesan cheese, if you like, and Dill, Red Onion and Cheese Drop Biscuits (below)
Sticking with the above and previously mentioned goal of learning to make things instead of buying pre-made processed foods, I made biscuits to go with the soup. In short: easy, fast, and really, really delicious. We may never eat sliced bread with soup again.
Dill, Red onion and Cheese Drop Biscuits
from Everybody Likes Sandwiches
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup red onions, finely diced
1 Tablespoon dried dill
a hearty grind of black pepper
a large handful of old cheddar cheese
2 tablespoons vegetable oil
1 cup buttermilk or milk with 1 Tablespoon vinegar or yogurt with a bit of milk mixed in
- Preheat oven to 450F.
- In a large bowl, combine the flour, baking soda, salt, red onions, dill, black pepper and cheese.
- Stir in the milk and oil and mix lightly until combined.
- Using a tablespoon, drop blobs of dough on a parchment covered or silpat lined cookie sheet. Bake for 12 – 14 minutes or until lightly golden. Makes about 6 – 9 (really delicious) biscuits.