#soup recipe

I buy a lot of roast beef and provolone slices with the expectation of making sandwiches for lunch. The problem is, I just end up taking some roast beef, rolling it in a slice of provolone, and snackin’. The bread is just sadly sitting in our kitchen going stale, because no one else in my house loves deli meat as much as I do. 

Ribolita, a hearty Tuscan vegetable soup, is usually made from nice [stale, old] bread that’s not sliced for sandwiches. But you know what? If you buy whole grain or seeded bread, they’re just as good when it gets too dry or stale. Waste not! Make soup!

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 3 stalks celery, sliced
• 2 carrots, chopped
• 6 garlic cloves, smashed
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
  
• Two 15-ounce cans cannellini beans, rinsed and drained
• 6 cups chicken or vegetable broth
• 28-ounce can crushed fire roasted tomatoes
• 15-ounce can diced tomatoes
• 1 Parmesan cheese rind
• 2 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon thyme leaves
• ½ teaspoon red chili pepper flakes
  
• 6 cups chopped kale
• 4 cups cubed sourdough bread
• ½ cup grated Parmesan cheese

In a large sauté pan, heat olive oil over medium heat. Add chopped onions, celery, carrots, and garlic. Once garlic is fragrant, season with salt and pepper. Cook until onions are softened.

Transfer contents to a slow cooker on high. Add remaining ingredients from the recipe list above EXCEPT for the kale, sourdough bread cubes and grated Parmesan. Cook for 1 hour. Add kale and bread. Remove Parmesan cheese rind. Cook for an additional 20 minutes. Season with additional salt and pepper if needed.

Serve and garnish with grated Parmesan cheese.

I’m back!

It’s been a few weeks, and I’ve fallen off the wagon (again, big surprise!) but here I am, worming my way back to feeling less like shit- or at least that’s the goal.

I have been eating pretty well. It hasn’t been all fried chicken and fast food - there has been a lot of bubble tea though. That’s my weakness right now, bubble tea .

I’ve been packing lunches that have been healthy, lots of veggies and hummus, but now I’m going to put my attention back into this blog.

Today I’m boiling a chicken carcass to make chicken soup for the week. I have a vegetable mix that I’m going to add, if I remember I will take more progress photos.

Eats and Drinks | National Homemade Soup Day

Happy Homemade Soup Day! I generally don’t make soup at home unless it comes from a can. But when we moved away from Seattle, we couldn’t find a decent Vietnamese restaurant for our daughters’ favorite soup, Pho. Pho is a Vietnamese soup made with a clear, highly seasoned beef bone marrow broth and rice noodles. Restaurants will often serve it with raw steak that cooks in the broth, or cooked…

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