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