This weekend we are headed to Charleston! Not to mention it being one of my favorite cities, we will be there celebrating a dear friend from college's wedding. I have not been as vigilant about my workouts (no good excuse to insert) last week, so I'm on a four day extra-healthy kick between now and the upcoming weekend.
I made a "healthy/clean out your fridge before you go out of town" soup. I know, it sounds delish. But it was good! I love veggie soups, and they get you through the week with a little more room in your pantalones by the end of it all.
Wedding week soup
2 small yellow onions (diced)
2 carrots (diced small)
2 stalks celery (diced small)
1 can cannelloni beans (drained and rinsed)
1 pint button mushrooms (cleaned, stems removed, quartered)
1 28 oz can diced tomato (drain and reserve juice)
1 large Idaho potato (diced small)
3 cups chicken low-sodium stock
2 cloves garlic
spices on hand at will
I cut up the onions and added them to the dutch oven on medium heat with a little olive oil, cooked 5 minutes, until soft, then added the carrots and celery. Cooked that another 5 minutes and then add spices. I think adding them here gives more depth to the flavor. I added 1/4 tsp each of thyme, oregano, basil, crushed red pepper and some salt and pepper. I quickly tossed them around and added the drained beans. Then I added the chicken stock and let the pot come to a light boil. I then added the tomatos, zucchini, mushrooms, and garlic, I let it simmer uncovered for about 10 minutes. I then added some of the reserved tomato juice (about 1 cup), added the potato, put the lid on half way covering the pot, and let it simmer for another 15-20 minutes (make sure the potatos are cooked through).
I removed it from the heat, added a little more salt and pepper and let it cool slightly. I spooned some for myself, toasted a piece of dark rye bread and dug in to a healthy and light lunch. After the soup cooled I put it in a large container in the fridge. I will be enjoying it for lunch or dinner until I leave!