I whipped up a batch of my homemade minestrone soup for dinner last night.
I love this soup — definitely one of my favorite recipes on the blog. It’s so easy and super versatile; every time I make it it’s a little different depending what I have in the fridge.
This variation included zucchini, carrots, celery, kidney beans, brown rice pasta… and some quinoa just for fun.
I made a half cup (dry) quinoa in a separate pot (so it wouldn’t soak up all the liquid in the soup!) and added it in once cooked.
Since I had the carrots and celery out, I also took the opportunity to wash and chop up the remaining ones not going in the soup and put them in a ziplock for easier snacking later.
Apparently we are so lazy that if the celery and carrots in the fridge still need to be washed and cut, we won’t touch them. But if they’re already all ready to go — both Matt and I will grab them as snacks. Anyone else?
Since I added quinoa, I used a little less pasta than usual. I used this brown rice pasta I had in the pantry.
All ready to go!
I enjoyed it with a buttered roll. Perfect meal for a rainy night.
I’m off to get some work done. Have a good day, friends!
p.s. I’ll be back tomorrow with a wedding planning update — stay tuned. Our Save the Dates have already arrived and we picked out bridesmaid dresses so I’ll show you a sneak peak of both!