Monday, November 30, 2009

Hearty Soup

today is a soup kind of day. it's rainy (again) and it just feels like a snuggle up and read a book or stay in bed. i did manage to get out of bed, eat breakfast, run some errands, make some soup, eat lunch with my momma, and test a new recipe.

breakfast was some greek yogurt with agave and blueberries. today i had chobani instead of fage. it tasted the same but was much cheaper! i found a huge 32 oz container at bj's for the same price that the 16 oz fage is at wegmans. i will be getting my yogurt in bulk from now on seeing as i can get double the amount for the same price.

i ate all the blueberries and still had some yogurt left so i added in a bit of my homemade chocolate granola to finish it off:)

the soup was wonderful, the lunch with mom was terrific, but the new recipe was a dud. i tried lemon thyme wafers and they were far too labor intensive and had to be piped onto a baking dish. i couldn't get them to come out in circles and they just weren't as good as they needed to be to justify all the work and annoyance. oh well. live and learn.

minestrone quinoa soup

the soup was just what this rainy day needed. it was surprisingly filling too. i made minestrone soup with quinoa based on a recipe in the newest january/february 2010 clean eating magazine. i made some changes and it was wonderful. mom liked it too!

carrots, fennel, and onion all diced and ready to get into the pot

simmering away

Minestrone Quinoa Soup (adapted from clean eating magazine)
(serves 8)

2 tbs olive oil
1 c carrots, diced (or i used pre-shredded carrots)
1 c fennel, diced
1 c red onion, diced
3 large garlic cloves, minced
2 bay leaves
1 tbs frest thyme leaves, chopped
3/4 c uncooked quinoa
1 - 14.5 oz can cannellini beans, drained and rinsed well
2 - 14.5 oz cans diced tomatoes (i used fire roasted tomatoes with garlic)
4 c vegetable or chicken broth
1 c fresh baby spinach thinly sliced
3 tbs fresh basil, thinly sliced
salt and pepper
finely grated parmasean cheese

heat oil in large heavy pot over medium heat. add carrots, fennel, onions, and garlic. saute until tender (about 8-10 minutes). add bay leaves, thyme, and quinoa stirring to coat and cook for 2 more minutes. then add beans, tomatoes (with their juices), and broth. bring to a boil over high heat. reduce heat and simmer for 15-20 minutes or until the quinoa is cooked. add spinach, basil, and salt and pepper to taste.

spoon into bowls and top with parmesan cheese, if desired.


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