Wow. It’s been a bit since I’ve had the chance to post. Between holidays, my husband’s work schedule, and my baby going from stationary to non stop movement I’ve been having trouble keeping up. Still cooking pretty much every day, but I got to say even for me, someone who loves to cook, everyday cooking is getting to me.
My husband and I rarely go out to dinner, especially without the kids, but as soon as the pandemic is over, we’re going out to dinner. Alone. Somewhere fancy, that we have to dress up for. I want to be waited on and not have to refill a plate before I’ve even had a bite or be told that “I’m not eating this” before I have even sat down. Love the little darlings but they put a different out look on meals after eating at home for breakfast/lunch/dinner plus 2 snacks a day for the past, what, 10 months? Don’t get me wrong, we’ve ordered pizza, but we haven’t actually gone out to eat between having a newborn and the pandemic in over a year. Actually, this week is probably the 1 year mark from the last time we went out alone together.
I only remember it because I was just over 40 weeks pregnant with an almost 10 lb baby and I sort of “stuck out” (pun not technically intended) at our little mom and pop diner that we love so much. The waitress asked when I was due and I responded “three days ago”.
Anyways, I’m not sure we have any semi-fancy restaurants around here with vegetarian options, but I’ll have to do some research and considering it’s probably at least 6 more months until things start heading back to something resembling normal, I’ve got time.
So while I wait for the chance to go out to a lovely dinner I don’t have to prepare, I’ll keep cooking. This soup is delicious and very simple to make. Best part is that it doesn’t require a lot of prep work. Begin by dicing 1/2 an onion, 1 carrot, and 2 celery stalks. I had celery that was previously diced and frozen, which worked just fine. Add the diced veggies and 1/2 tsp garlic with some olive oil to a large soup pot. Saute this for about 10 minutes until the carrots begin to soften.
Once the veggies have softened, add 1 tsp Italian seasonings. Saute until fragrant. Add 8 cups of vegetable broth, a drained and rinsed 15 oz can of white beans, and 28 oz of diced tomatoes. Once the boiling add about 1/2 a pound of pasta (I used elbows). Lower the temperature to medium and let it simmer for about 10 minutes. Finally add 1 heaping cup of frozen mixed vegetable and continue simmering for 5-10 minutes until they have cooked through. Test the pasta to make sure it is fully cooked before serving.
White Bean Soup
- 1/2 an onion
- 1 carrot
- 2 celery stalks
- 1/2 tsp garlic
- olive oil (or oil of choice)
- 1 tsp Italian seasonings
- 8 cups of vegetable broth
- 15 oz can white beans (drained and rinsed)
- 28 oz diced tomatoes
- 1/2 lb pasta of choice (I used elbow)
- 1 heaping cup of frozen mixed vegetables
- Dice 1/2 an onion, 1 carrot, and 2 celery stalks. Place these in a large soup pot with garlic and olive oil. Saute for about 10 minutes until the carrots have softened, then add 1 tsp Italian seasonings. Continue sauteing until fragrant.
- Add 8 cups of vegetable broth, the white beans, and 28 oz of diced tomatoes. Bring the soup to a boil. Once boiling add pasta and cook for about 10 minutes.
- Add 1 heaping cup of frozen mixed vegetables and cook for about 5-10 more minutes. Test to make sure the pasta is fully cooked and serve!