It’s spring where I am. I don’t know if you can interpret the enthusiasm behind that statement, but this winter was long, in every sense of the word. So, when I say it’s spring where I am, picture me clapping or dancing or weeping tears of joy. This is the view from my office window right now. Please notice the blossoms on the trees and the green grass. Even all overcast and rainy, this scene puts a stupid-smile on my face.
Since I know for many of you winter is still very much alive and well (Kelly? Terri? Margayla? The entire city of Toledo?). And that is why I thought it appropriate to squeeze in one more yummy soup recipe before winter is gone for good for everyone. If you are in the mood for a quick and easy semi-home made soup that both family-friendly and also hearty enough to stand alone as dinner, then this soup is perfect for you.
Before we begin, I have to ask: Is this YOUR handwriting?
I have a vague memory of maybe standing in someone’s kitchen whilst they attempted to describe this soup to me, and then me saying something like, “Write it down, because I’ll never remember!” And then maybe that someone jotting down the details while I watched over her shoulder and asked questions like, “Do I boil it here?” and “How much spinach did you use?” And then her making copies and handing them to whomever else was in the room.
Does that ring a bell, anyone?
(In my defense, I’m fairy certain this was years ago.)
(Or quite possibly, last week.)
Well, if that was you, and this is YOUR recipe, I am eager to give you credit. Because it is delicious.
Hearty Tuscan Soup
Total prep time: about 5-10 min
Total cooking time: about 15 min
Serves 5-6
Ingredients:
1-2 Tbs olive oil
1 medium red onion, chopped
Approximately 28 oz chicken broth (you can add more here, depending on how much broth you like–I doubled the chicken broth)
Approximately 28 oz diced tomatoes (you can use crushed, plain or Italian style)
1 large package potato perogi or cheese tortellini (Did you know I’m Polish? Perogi is also Polish–but I’ve never personally prepared or served it. I used cheese tortellini) (Also, I used 2 packages because I know my kids–they love tortellini)
1 can red kidney beans, rinsed and drained
about 4 cups fresh chopped spinach
1-2 tsp Italian Seasoning
Salt and pepper to taste
Grated Parmesan cheese
Directions:
1. Saute onion in olive oil, about 3 min.
2. Add chicken broth and tomatoes and bring to a boil.
3. Add perogi/tortellini and bring back to a boil.
4. Simmer for about 4 min.
5. Add beans, spinach and Italian seasoning.
6. Bring back to a boil, then reduce to a simmer and allow spinach to cook through and beans to warm up (1-2 min).
7. Add salt and pepper (optional).
8. Ladle into bowls and sprinkle with cheese.
Yes, she’s eating it with a fork. Reminds me of those old Campbell’s Chunky Soup commercials, “It’s the soup that eats like a meal.”
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A friendly reminder that I’m leaving tomorrow to chaperon the 8th grade field trip to Washington D.C. That means you won’t see me for a little while. If 2 weeks go by and I don’t post anything, send a search party. I may be at the Holiday Inn, buried under a pile of flat irons and lip gloss. Have a great week!
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Ooh, that looks fantastic! And you sound like me, trying to figure out where a recipe came from and who gave you something… 🙂
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It’s rather embarrassing.
Hi Sandy. It’s me Kelly. I assume the one you mentioned above when talking about winter. I love Canada, I really do. But this is ridiculous! It’s APRIL!!!!! (please, no comments about what you woke up to on April 1 when you visited our great country last year. I’m trying to suppress the memory) Anyway, I have a few thoughts 🙂
1. The fact that it is spring in your town makes me say “I hate you” but you know its not really true. I love you 🙂 But I may have to send you photos of the 10-20 cm of snow we are supposed to be getting tomorrow.
2. How many inches is 10-20 cm of snow? Maybe I’ll look it up. While I’m at it can you add the ml value next to all the oz values in the above recipe? You are alienating your Canadian fans. And its still winter up here so we are too cold to do math 🙂 (kidding)
3. My hubby is polish, and his Baba makes the best perogies ever, with this sinful mushroom sauce (mushrooms, onions, dill, too much butter, too much WHIPPING cream….yes I said WHIPPING cream). I made a light version of the sauce one Easter….not the same. Totally not the same. But I love perogies. We eat them a lot in this house. Just 2 days ago in fact. With some ham and corn. But I would never put perogies in this soup. That would just be weird. The soup looks yummy though. I will try it. I think it might be a way to get my hubby to eat spinach 🙂
4. 10-20 cm of snow is 4-8 inches. yeah. lots. And by the way 28 oz is 828 ml. Just in case you were wondering.
Okay, I’m done. Off to the gym, and to enjoy the almost spring-ish conditions for one day until the snow flies tomorrow.
I think it’s so cute that you speak in metric. And of course your husband is Polish–StoSKI!!!!!! I grew up in the heart of the Polish Village in Toledo OH (an actual place). Everyone spoke polish and ate polish food. I have been terrible at carrying on the tradition. Tell me good ways to prepare and serve the perogi. I think my family would like them.
Enjoy your trip.
Thank you!!!
This winter although milder seemed to stretch on far too long. I am weeping tears of joy, (or allergy) right along with you. I love spring. It is my favorite season, or maybe summer since I don’t get too hot, ever.
Have fun on your trip. I hope to read about it. I’m sure it will have something to do with balance.
Lori
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I always think spring is my favorite season, until fall comes. Then I think it’s fall. It’s an annual cycle for me.
Thanks for the recipe!!! I am with ya, I am ready for spring! We had a lot of snow and rain this week, but today the sun is out so I am going to enjoy it! I can’t wait until my yard looks like yours and is blossoming with spring:)
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I hope spring comes sooner rather than later for you.
Sounds great and easy to make vegan/gluten free 🙂
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Yes…with a different kind of pasta, for sure. 🙂 The cheese adds so much flavor though. If you tweak it, let me know what you did and how it tasted!
Sounds [and looks] delicious Sandy. I think I’ve figured out how I can make it vegan 🙂
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