Thursday, October 22, 2009


How could you not get off the couch for that?

Lately, in the war of Leah versus inertia, the inertia has been winning. When I get home at the end of my 10+ hour days, I just want to sit on my couch and stare at the wall. It's almost embarrassing to think about how much time I spend staring at the walls. And it's not as though I haven't been cooking. A girl does, after all, eventually have to stop staring at the wall, get off the couch and eat. But lately there have been a lot of meals of cheese and crackers. Or cheese and bread. Or sometimes just large chunks of cheese.

To get me out of the funk, CCO and I cooked up a batch of soup, minestrone to be exact. Minestrone is my absolute favorite soup. I don't really know why. Probably something to do with it having both pasta AND beans. Also it's one of the only foods (along with carrot cake) where I willingly eat carrots.

This recipe has sausage added in. You can leave it out to make it vegetarian. Use veggie broth in place of the beef broth if that's the case.

Eat Rating: Awesome.
Difficulty: Easy. You just need a big pot.

1/2 pound pork sausage, casings removed
2 tbsp olive oil
1 white onion, chopped
2-3 medium carrots, peeled and chopped
2 cloves of garlic, crushed
1 bunch of swiss chard or other greens, ribs removed and chopped
3 roma tomatos, chopped (LN: You can also sub a can of diced tomato with the juice)
2 cans of white beans (Navy or Small White Beans), drained
1 cup of small-shaped pasta (LN: I think I used orecchietti)
7 cups of beef broth (LN: I used better than bouillon)

In a skillet, cook the sausage until browned. Remove from pan and set aside.

In the bottom of a large pot, heat the oil, then cook the onion, carrot and garlic until slightly softened. Add the tomatoes and cook until they release their juices. Add the chard and cook just until it begins to wilt. Add in the beans and beef broth and stir back in the sausage. Bring to a boil. Reduce heat and simmer for about 10 minutes, until the broth has reduced some. Add in the pasta and cook for about 8-10 minutes, until the pasta is sufficiently soft. Serve with some crusty bread and red wine.

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