For instance, only you and your sister know about that weird face your mom makes when you say something you shouldn't have in a room full of company.
And, in my case, only your sister knows what it's like to drive you and your first-ever date to your first-ever high school dance (9th grade band dance in 1997. My dress was seriously made of velvet.).
And when you get your wisdom teeth taken out, only your sister knows how ridiculously chipmunk-swollen your face looked. And she still made you a bowl full of pudding anyway.
Sometimes, when you're lucky, your older sister will even make dinner for you. Tonight was one of those nights.
My Hungry Spoon Sis cooked up a big pot of Minestrone Soup--fresh veggies, brown rice pasta (never tried it before; loved it!), and lots of beans. I must say, this lady knows her stuff when it comes to vegetarian cooking...and she's not even a vegetarian. Do you remember her Spinach and Artichoke Lasagna recipe? Need I say more?
This soup is super-light, super-healthy, and deliciously warm--just what you need on a cold winter night. I recommend serving it with a hearty chunk of homemade bread. And some good sisterly company on the side.
(recipe from The Root Cellar by Andrea Chesman)
This soup is so rich in flavor, I couldn't believe when my sister said she made it only an hour before serving--it tasted as if she'd made it the night before (soups always seem better the next day). Don't forget to serve with hearty chunk o' bread.
- 1 large onion, diced
- 1 celery root, peeled and diced
- 1 carrot, peeled and diced
- 5 cloves of garlic, minced
- 6 cups of veggie broth
- 28 oz. crushed tomatoes
- 3 cups chopped kale
- 1 can (15 oz.) white beans
- 1 tsp. dried rosemary
- 1 tsp. dried basil
- 1 cup pasta
- salt n' pepper to taste
1) Heat a dash of olive oil in a soup pot over medium heat. Add the onion, celery root, carrot, and garlic, and cook until just tender--about 4 - 5 minutes. Add broth, tomatoes, kale, beans, rosemary, and basil. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
2) Return soup to a boil, add pasta, and cook until pasta is cooked--about 10 minutes. Reduce heat, season with salt and pepper.