The Recipes

Vegetable and Noodle Soup

What's better in the dead of winter than a big pot of soup simmering away on the stove?  It makes your whole house smell amazing and is hearty and satisfying.

I also love to bring leftover soups into the office for lunch.  I try to be really conscious of what I bring in and not bring anything that will be really potent and offensive to others, because I am the worst about judging people who do that.

My number one office eating sin?  Lean Cuisine meals.  They are incredibly potent and the ALL SMELL THE SAME.  I'd rather someone reheat leftover curry and an '80s-style TV dinner at the same time.  The smell absolutely turns my stomach.  

You should be safe bringing in this one, though.

Vegetable and Noodle Soup

I hadn’t been to the grocery store in quite a few days, so I challenged myself to actually just make something out of my pantry.  And, full disclosure, I was feeling particularly broke and needed to NOT go and spend money at the store.  That’s the whole point, right?  Sometimes I am the worst culprit of spending money when I clearly have a freezer and pantry full of perfectly good food.  This will be enough for dinner tonight and lunch another day this week.

Ingredients:

-          1 celery rib, diced

-          1 carrot, peeled and diced

-          ½ small onion, diced

-          1-2 cloves of garlic, minced

-          1 tsp. crushed red pepper

-          ½ of a 14.5-oz. can of beans – I had roman beans on hand

-          1 T. tomato paste

-          1 bay leaf

-          1 ½ c. cooked small pasta

-          2 ½ c. vegetable or chicken stock

-          Salt

-          Pepper

-          Blended oil

Heat 1 T. of oil in a pot.  Add the celery, onion and carrot, season with salt, and let them soften for 7-8 minutes.  Season with pepper and stir in the garlic and crushed red pepper for another minute.  Add the tomato paste and stir to waken it up.  Add in the beans, stir, and pour in the stock.  Add the bay leaf and let the soup simmer for 20 minutes.

While the soup simmers, cook the pasta separately.  Drain it, and if you are saving one of the portions of soup for another day, drizzle the pasta with a little bit of olive oil and store it separately.

Taste the soup and add salt and pepper to taste.  Combine half of the soup with half of the pasta in a bowl and enjoy.