Vegetable Minestrone Soup

Tomorrow is payday and the fridge and pantry are looking a little bare, so tonight I'm making another version of veggie soup (my first version is a roasted veggie soup that I need to post a recipe for). I spent some time in the garden this morning thinning out the carrots and Swiss chard so the carrots have more space to grow bigger as we are coming into spring and the Swiss chard can focus it's energy on new growth since I recently transplanted them. I also had some tomatoes, turnips, and jalapeno left over from the Fort Smith farmer's market. In the freezer I had a quart of white beans I cooked earlier in the winter, and in the pantry there were a couple cans of chickpeas. It all comes together to make an incredibly yummy soup!!! The ingredients are completely flexible based on what you have on hand. In some research, Minestrone traditionally has a bean based broth and contains whatever vegetables are in season.

Ingredients:

Onion, diced
Garlic, minced
Carrots, diced
Turnips, diced
Jalapeno, diced
Tomatoes, diced
Swiss Chard, chopped if needed
White Beans, previously cooked and frozen
Chickpeas, canned, drained and rinsed
Salt and Pepper to taste
Better Than Bouillon Vegetable Base
Oregano
Basil
Parsley
Olive Oil
Water

Heat olive oil, onion and garlic in a stock pot with a pinch of salt and pepper. Once fragrant and starting to turn clear, add carrots, jalapeno and turnips. Cook for a few minutes more to help enhance flavors. Then add remaining ingredients, enough water to cover and season to taste. Bring to a soft boil, reduce heat and simmer for at least half an hour.

The Heat Won't Give Up...

We live in the South, so as much as we long for cooler weather, the heat doesn't want to give up. The next few days we'll be in the mid to upper 90s, if not low 100s and that's not good news for my newly planted fall garden. The varieties I planted are heat tolerant, but not satan's armpit tolerant, so I used a bed sheet to create a tent over the bed. It seems to be working like a charm. I'm still having to keep an eye on the plants at each end because they aren't covered all the time, but they seem to be doing okay with some heavy watering.

In other news, Tony started drilling holes and setting pipes for the plumbing drainage system this weekend and realized he bought some of the wrong parts for the pipes so I'll be making a trip to Home Depot this week so we can work on that more this next weekend.

As for me and my personal projects, I'm looking into switching us to a diet that isn't so heavy with meat and dairy. I'm tired of battling sinus infections and I'm hoping that by eliminating the dairy from my diet it'll clear up the chronic infections. I also watched Forks Over Knives on Netflix and I'm amazed at how a plant heavy diet can reverse so many medical conditions. It's inspired me to figure out more ways to expand our garden beyond the 5-6 raised beds we have planned.

I have several knitting and crochet projects I'm working on, but the one I'm most excited about is the Palindrome Scarf. It may be hot outside and I'm forced to sip iced green tea but I'm daydreaming of winter and mugs of hot green tea. The local/little yarn shop in Fort Smith is closing and she has all her yarn on sale for 50% off. I picked up a couple skeins of a no-pill acrylic in Iron that is super soft. I'm in love with this yarn and so I decided I wanted to teach myself to knit cables with it. The "palindrome" comes from the scarf looking the same on both sides.

Tomato Pie

Tonight I made the Tomato Pie recipe from SimplyRecipes.com. It was my first time to make pie crust and it was all so delicious! I do want to make some notes for myself about the recipe though and see how it comes out next time.

I'm not a fan of mayo. Sometimes it lends itself well to a recipe, but this time I felt it made the dish too rich. Next time I'll either use just enough mayo to bind the cheese together or skip it all together.

I'll take the advice from the original recipe of caramelizing the onions first.

I may also try baking the crust for a few minutes first.

Tony (my husband) thinks adding chicken or ground turkey to the dish would also be tasty.

Photos from the process:

Layers from bottom up: crust, diced red onion, diced tomato, fresh basil, salt and pepper.

With cheese mixture using the grill as an oven:

Done!