Yesterday at noon, it was nearly sixty degrees here on the Michigan homestead, or so sayeth the EnginNeir’s weather gadgetry. By sundown, however, it was snowing. Good times, Michigan weather; good times.
Today, a light snow continues, and I found myself wanting soup. I also found myself not really wanting to spend hours in the kitchen, thanks to a hitch in my back and neck.
Thus, I came up with this:
Prep time: 10 minutes
Cook time: 10-15 minutes
½ – 1 large onion, finely chopped
3 – 5 cloves garlic, minced
In a large pot or saucepan, saute the onions and garlic over medium heat in a few tablespoons of olive oil until onions begin to caramelize around the edges.
1 x 28oz crushed tomatoes
3 cups broth (veggie, chicken, whatever you like)
1 T Italian seasoning
1 T basil
1 T chopped parsley (dried or fresh)
Salt and pepper to taste
Optional:
1 t paprika
Heat until nearly boiling, then add:
Handful grated parmesan
8oz spinach, frozen or fresh, chopped
Optional:
Pre-cooked pasta shells
Bring heat back up until warmed through, serve with crusty bread and/or topped with more parm, or sour cream.
This is a very hearty, filling soup – even without the pasta.
* One may, of course, use dried beans that have been soaked overnight, or sufficiently pressure-cooked to be soft. I was all about quick and easy today.
Virgin Coconut Oil, Gold Label - 1 quart
