Monday, December 01, 2008

Bell Pepper and Spinach Soup

I hesitated to post this as it is more a case of cleaning out the icebox than "cooking." Still, it turned out so delicious I thought it would be worth posting if only so I remember how I made it.

You Will Need:

(about) 8 cups vegetable broth
1 block frozen chopped spinach
2 tablespoons minced dried onions
3 cloves fresh garlic, minced
6 carrots, diced
2 tablespoons olive oil
1 small tin diced tomatoes, drained
1/2 cup chopped curly parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups cooked white beans
(about) a cup broken noodles (mine were the end of a large bag of broad egg noodles)
1 red bell pepper (seeded and chopped)
1 yellow bell pepper (seeded and chopped)

In a large soup pot, heat the olive oil over medium heat and cook the carrots until they begin to soften. Add the garlic and bell peppers and cook a few minutes more. Add everything else except the stock and then add it slowly until vegetables are covered by at least a few inches (to leave room for noodles to expand). At this point, check your salt level which will depend on your stock, tomatoes, etc. Adjust as desired. Then bring it all to a boil and reduce to a simmer. Cover with the lid slightly askew to vent. Mine took about an hour to cook. This will make quite a bit of soup, but as it does not have potatoes or cream, I see no reason why it wouldn't freeze well.

I served it with generous slices of Struan bread and assorted cheeses. For a simple dinner it won great praise from Mr. Eat The Blog.

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