First, my camera is horrible. I never get nice clear picture. I think I know what I need to ask for Christmas next year.
Second, by the time I finish making the soup and it's ready it looks so good, that we end up sitting down to dinner, and I always forget to take a picture of the finished product!
Almost all of my homemade soup recipes start out with sauteing onions. My mom bought me this Dutch Oven for Christmas, and I love it. I'm not sure if it's just wishful thinking or not, but the soup I make in here tastes so much better than when I make it in a normal pot. A Dutch Oven helps to evenly distribute the heat and cook the vegetables equally.
I used to hate onions. I refused to touch them, and if I had to I would wear bags on my hands. I even swore I would never marry anyone that liked onions so that I never had to buy them! That all changed though when I got pregnant, and now I love the extra flavor sauteed onions add to food. I still hate raw onions though!
My mom bought me this Berry Colander for Christmas too. It was only $5 at Macy's and is the perfect size for rinsing a can of beans (or for draining Isabelle's favorite meal- Mac n Cheese)
It looks even better after it simmers for 30 minutes...
I forgot to take a picture of the finished product the first time, so I had to make it again...oh well! =)
Ingredients:
adapted from "Skinny Bitch: Ultimate Everyday Cookbook"
2T grapeseed oil
1 small onion, diced
1-2 garlic cloves, minced
1 can of diced tomatoes, drained
1 large Russet potato, peeled and diced
2 cups baby spinach
1 can navy beans, drained and rinsed
1 (32 oz) carton of vegetable broth
2 cups water
1t dried thyme
1 cup cooked pasta
Method:
- Saute the onion in the oil for a few minutes, until onions become translucent
- Add the potatoes and garlic and saute 2-3 minutes
- Add the tomatoes and spinach and saute 1-2 minutes
- Add the beans, broth, water, and thyme, stir to combine
- Reduce to medium heat and simmer for 30 minutes
- Serve over cooked pasta
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