end of the week soup

Since it's getting colder out, since we have left over veggies and since I really do enjoy soup, for the last few weeks I have been totally taking advantage of the three and making soup for lunch on Thursdays at the day care.  Until today I was the only one enjoying it.  I usually only make a small amount for myself but when the kids saw me dipping my grilled cheese sandwich in my bowl they got curious and wanted to try.

I tell you, when I was introduced to minestrone soup my life changed.  Tomato based soup with basil accents and pasta floating not to mention vegetables swimming around is heaven in a bowl to me.  When I make green beans, mixed veggies or carrots as a side at lunchtime for the kids there is generally some left.  I would much rather throw them in a pot and gobble up the nutrients than throw them away.

My soup here consisted of about 1/4 cup tomato juice, 1/4 cup left over pizza sauce, 1/8 cup green beans, 1/8 cup mixed veggies, some garden zucchini  1 cup or more of water and 1/4 cup macaroni.  Bring it to a boil before adding the pasta and stir like crazy once you add it.  Mine always wants to stick to the bottom for a reason that I have yet to figure out.  This makes enough for me to have for lunch and sometimes enough to freeze half for a different day.  Who knows... looks like I will be sharing it more!

Monday Night Minestrone

It's a big change from my old Monday night routine of a bacon, egg and cheese sandwich with potato chips and a dill pickle spear to go along with the Antiques Roadshow.  Not that Shaun minds that yummy combination for a Monday night meal which was my forever go-to when I was a single gal!  Seriously, he said that I was going to turn into a bacon, egg and cheese if I wasn't careful.  Monday nights have definately taken a turn in especially in the last several weeks since I discovered this delicious concoction. 

After trying some of the best soup I'd tasted in a while, I came up with my own version that in my opinion may just have it beat!  Gee whiz the smell coming from the kitchen with his soup is fantastic and paired with a simple grilled cheese sandwich it makes for a perfect and quick Monday night meal.

The following recipe is based on what I used that I had on hand.  I use pasta sauce and tomatoes that I canned last year.  The pasta sauce is purposely pretty chunky with tomatoes and I love it!  It's also a great chance to use frozen vegetables that have been laying around in the freezer for who knows how long. 

I also used basil that I froze last year from the garden.  It's so simple to do and handy to have.  You just chop it up fresh, place it by the tablespoonful in ice cube freezer trays, top with water and freeze.  Once they are frozen just pop them out and put them in freezer bags to use whenever a recipe calls for fresh basil.  Fantastic in soups like this one!

Monday Night Minestrone
1 medium sized can spaghetti sauce or pizza sauce
1 large can diced tomatoes, undrained
2 chicken bullion cubes, or 2 cups chicken broth
4 cups water
1 chopped onion
1 bag mixed vegetables such as a bag of frozen carrots, celery and onion
1/4 teaspoon garlic powder
1 Tablespoon fresh basil or 1 teaspoon dried basil
1 cup each zucchini and squash (from the garden last year)
3/4 cup macaroni noodles, uncooked

In a large pot combine the first 8 ingredients, bring to a boil and let cook for 20 minutes.  Add zucchini, squash and noodles.  Cook for 10 to 15 minutes more stirring often to prevent noodles from sticking to the bottom. 

Serve with shredded Parmesan cheese on top and a grilled cheese sandwich on the side.  Absolutely scrump and lucky for me it goes perfect with my Antiques Roadshow!

Maybe sometime I will figure out how I can link the recipe to where it can be printed easily!  Now wouldn't that be handy for ya!