21 December 2009

Home Sweet Home

For my first big cooked meal home, my Mum and I made a huge pot of our favourite vegetarian minestrone soup. This is a staple wintertime recipe in our household, and we alter it continually depending on what's in season and whether or not we want meat. Neither of us can remember where we found the basic recipe, but perhaps it was the newspaper? Anyhow, here are some shots of the lovely heap of produce we put into this pot:

This is why, despite what I say, I love California. Look at these bee-YOO-tee-ful veggies!Clockwise from top left: zucchini, mushrooms, cabbage, carrots, curly kale, string beans, celery, and spinach.
Even our compost pile is pretty!

The pot filling up with spinach...

Here's our recipe (for this pot--sometimes we add ground hamburger or different veggies)

Minestrone Soup

Chop and add to pot the following:
1 cup onions
1 cup celery
2 cups carrots
2 cups cabbage
1 cup kale
1 cup spinach
1 cup zucchini
1 cup mushrooms
5 cloves garlic
1 cup green beans
1 28-oz can tomatoes
1 49 1/2-oz can vegetable broth
1 15-oz can white beans
4 cups water
1/2 tsp. red chili flakes
1 1/2 tsp. Italian Seasoning
s&p to taste
Simmer 2-3 hours and serve with a dash of grated Parmesan cheese (or not, if you're vegan!)
And, due to our late start at getting this pot on the stove, we staved off our hunger with a little appetizer of kalamata olive bread and smoked Gouda from our local farmer's market, and a beautiful Cameo apple:

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