Sunday, December 14, 2014

Veggie Soup

Soupy McSoupster!  Happy Monday!

Soup is one of my favorite things about Fall and Winter.  To me, nothing is better than curling up on the couch with a warm bowl of soup and days hours a significant amount of Netflix watching ahead of me.

Fun Fact: I am currently watching Private Practice.  That Addison sure does complain a lot.

This soup is my go-to soup because the ingredients are inexpensive and it doesn't take too long to make.

What you will need to serve 2:

Olive oil
3 medium-sized carrots - chopped
3 stalks of celery - chopped
4 scallions - chopped
1 zucchini - quartered
6 cups of chicken stock
1 can of cannellini beans
3 handfuls of spinach
Salt and pepper to taste



Pour just enough olive oil into a large pot to coat the bottom of the pot.  Let the oil heat for about a minute, then toss in the carrots, celery and scallions with some salt and pepper.  Cook until soft (about 15-20 minutes), then toss in the zucchini.  Once the zucchini has softened (5-10 minutes), pour in the chicken stock, cover the pot, and bring to a boil.  Once the stock has boiled, turn the heat down to low, and let simmer, uncovered, for 15 minutes.  When there are 5 minutes left, toss in the cannellini beans.  When time is up, turn off the heat, put the spinach on top of the soup and cover the pot for 1 minute.  This will allow the steam to cook the spinach before mixing it with everything else.  Mix the spinach with the rest of the soup and enjoy!!




Fun Fact: During the above "action shot" I was actually spilling chicken stock all over the stove.


I highly suggest adding some grated parmesan cheese on top of your serving :)

Fun Fact: I also highly suggest having some fresh Italian bread on the side.  However I do not highly suggest eating half of the loaf before the soup is done thus ruining your appetite.

Fun Fact: Referring to the above fun fact, I may or may not be speaking from experience.

Final Fun Fact:  This soup is also great for lunch the following day.


Enjoyyyyyy :)