I have outstanding news.
No wait – stupendous news. Stellar…….profound…..unbelievable….first rate….
Are you ready for this? Today, I made it from L.A. to Las Vegas without commanding the attention of the California Highway Patrol.
In layman’s terms? I didn’t get a speeding ticket.
Hooray for me!
Minestrone Soup – adapted from Williams Sonoma
2 tbs. olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
5 cups vegetable stock (or broth)
1 28 oz can chopped or crushed tomatoes
1 large carrot, chopped
1 zucchini, chopped
¼ head savoy cabbage, cut into shreds
1 can cannellini beans – drained
½ tbs. dried basil
½ tbs. dried oregano
1 bay leaf
1/3 cup small pasta (like gemelli or shells)
2 tbs. fresh parsley
fresh grated parmesan cheese
Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent – about 2 minutes. Add the garlic and cook for 1 minute – then add the stock, tomatoes, carrot, zucchini, cabbage, beans, basil, oregano and bay leaf. Season with black pepper, bring to a boil, then simmer for 20 minutes. Cook the pasta separately – and add to the pot. Serve with a dash of balsamic, parsley, and fresh grated parmesan.