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So it’s nearly 11:00 PM on Saturday and I find myself in a quandary. Three things are true. One, snow is expected on Sunday. Two, I want something hot, delicious and wholesome for lunch. Three, I am determined to do absolutely nothing on Sunday. The solution: Throw some veggies, beans and herbs I had on hand into a pot and create a lovely veggie minestrone tonight that can be simply heated up for tomorrow.
1. Heat the olive oil in a large pot over medium-high heat. Dice onion into small pieces and mince garlic. I used tiny little baby carrots and so just kept them whole.
2. Dice zucchini into roughly one-inch cubes. Quarter the potatoes. Leave the skins on. Trust me. It’s better that way. I didn’t bother to cut up the spinach leaves. If you prefer to, go for it.
3. Add onions, garlic and carrots to the pot and saute until onions become translucent, about five minutes.
4. Add all of the other ingredients to the pot. No need to thaw the peas. Just toss them in. Increase heat to high and boil uncovered for 30 minutes.
And then you’re pretty much done and ready to enjoy the soup. You may want to let it cool a little though.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!