Last week I didn’t feel like cooking a big meal, so I threw together a pot of soup. I made up a recipe using a few things from the garden and my pantry. I think I’ll call it Angelnina’s Garden Soup. Sometimes I make a huge batch of marinara sauce and freeze it in individual containers. I pulled out a pint to use as a base in the soup–I make my marinara pretty darn spicy with crushed red peppers. I also used 2 qts of chicken stock (If you don’t have any homemade, grab a few boxes at Trader Joes). In a little olive oil I cooked a little onion, celery, carrots, and potatoes before tossing them in the pot. I was grabbing things left and right from the garden and pantry: kale, escarole, zucchini, yellow squash, garbanzo beans–everything went right into the pot! I boiled some pasta and added freshly grated parmesan reggiano .
As with many soups, it tasted better the next day.
I served the soup with bread from the book “Artisan Bread in Five Minutes”. I’ve posted photos of the basic recipe, but a few days ago I baked these two loaves of the Italian Semolina Bread. I gave one to my son, Sean, but I haven’t heard back from him yet on whether he liked it or not. Mark and I love it!