Thursday, February 16, 2012

in our kitchen

(from Robin Miller's Quick Fix Meals - my friend Lynda recommended this cookbook and everything I've made out of it has been delish and easy!)

6 cups reduced sodium vegetable or chicken broth
One 28-ounce can diced tomatoes (my friend Amy informed me that you should never buy tomatoes in a can- buy the boxed kind!)
2 cups elbow macaroni
One 15-ounce can white (cannellini or navy) beans
4 cups chopped veggies (any combo of onions, carrots, bell peppers, broccoli, etc) I always use an onion, carrots, celery, a red bell pepper, and a green bell pepper.
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Salt and freshly ground black pepper
1/4 cup grated Parmesan or Romano cheese

One thing I love about this recipe is that the most time intensive piece is dicing 4 cups of veggies (if you call that time intensive).

In a large stockpot, combine the broth and tomatoes, set over high heat, and bring to a boil. Add the macaroni, beans, vegetables, oregano, thyme, and bay leaves and cook until the macaroni is tender, stirring frequently, 6-8 minutes.

Remove the bay leaves and season to taste with salt and pepper. 


After ladling the soup into bowls, add parmesan cheese. We also add cilantro because it makes everything taste better, in our opinion.

1 comment:

Amy Penny said...

That looks sooo good, but you know I can't serve anything that doesn't have meat, haha.