45-minutes. Hearty homemade soup.
I LOVE soup. I love hot tea. I love hot espresso (w milk and sugar–call it a cortado). I love drinking straight broth. And green, earthy vegetable cooking liquid just after the cooking is finished.
There is something restorative about soup. It makes you feel human again. It’s relaxing. It literally warms you up inside. (Well, if not physiologically, then certainly experientially). Spooning hot soup into your mouth makes you feel like you’re finally doing something right.
This morning I wanted a good homemade soup. But I only had 45-minutes. And I knew this would work in that amount of time. I was excited to prepare and cook it. And then, of course, eat it. (Best part.)
I started with carrots, an onion, and celery. Dicing, slicing, and mincing…
Then sautéing in a little olive oil…
When the vegetables get a little softened (about 3-5 minutes), I add some broth, either boxed or canned or homemade (about 2-3 cups), and a 15-oz can of petite-diced tomatoes OR dice some fresh tomatoes and add with their juices.
When that comes to a simmer add about 1/3 cup of small cut pasta like pastina, ditalini, orzo, acini di pepe, or small farfalle.
Let soup return to a simmer and add a 15-oz can of cannellini beans…
I happened to have some turnip greens, too. (This s the kind of soup that loves whatever vegetables you’ve got.) I love turnip greens and loved the opportunity to get greens into the soup and zingy ones at that (no timid spinach here).
I cut the leaves into bite-sized pieces and stirred them in.
Season with salt & pepper and cook for 10 minutes or more. Serve with a little grated cheese.
Molto buono! 🙂