Soup for the sick

Well, we were completely cable-free for less than 24 hours and then I got sick.

Coincidence?

I think you know the answer to that.

Tonight I was feeling well enough to cook again, and, true to form, I had to make soup. When I’m sick, I make soup. Actually, that’s not entirely true. Sometimes I branch out and make stew. But tonight I wasn’t feeling very adventurous.

evertyhing but the crisper drawer soup

everything but the crisper drawer soup

Soup is good when you’re not 100% because it’s so easy.

Basically, I sauteed all the vegetables I had left from last Saturday’s farmer’s market – some carrots, a red pepper, and a zucchini. I added some stock, some water, a few bay leaves, some salt, some pepper, and brought to a boil. I simmered the vegetables in the liquid for 15 minutes and then added 1 1/2 cups of frozen, thawed red kidney beans and 1/3 cup of ancini de pepe and brought to a hard simmer until the pasta was cooked, about 5 minutes. I took out the bay leaves and added some thyme and oregano at the end because it was a little bland.

Now I’m contemplating freezing some portions but I’m getting conflicting information from the internet on freezing soups with pasta. The internet can be so confusing sometimes. Thoughts? Advice?

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One Response to Soup for the sick

  1. littlesparrowknits says:

    Aw, boo! This must be the week of everyone getting sick. Hope you’re back to 100% soon!

    I’ve never frozen soup, so I have no advice. : ( Your soup looks tasty, though. I ate chicken noodle soup out of a can for 3 days straight while I was sick. Yesterday morning, I woke up and I was totally puffy and freakish looking from all the salt! Kudos for being much healthier and making it from scratch.

    Wow, I am over-sharing about my salt intake on the internet.

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