Living the Simple Life

The 100 Foot Diet Challenge Meal for October 18, 2008

Last night was our 100 Foot Diet Challenge meal for this week. The temperatures have cooled doff quiet a bit this past week so soup weather ifs finally here. My family loves a nice steaming bowl of homemade soup some crusty bread and a cool green salad for supper. So we had; Italian Pasta and Bean soup along with a crisp green salad and a loaf of crusty garlic bread. All of the ingredients used to prepare this meal were either raised here at home or bought organic at the local co op.

 ITALIAN PASTA AND BEAN SOUP

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, peeled and cut into 1/4-inch dice

1 large celery stalk, cut into 1/4-inch dice

Two 16-ounce cans cannellini (large white beans), drained and rinsed

7 cups water

2 cups diced zucchini

2 bay leaves

1 1/2 teaspoons Italian herb seasoning mix

1/4 cup tomato paste

1 1/2 cups ditalini (tiny tubular pasta)

2 tablespoons chopped fresh parsley

 Salt and freshly ground pepper to taste

Heat the olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and sauté over medium heat, stirring frequently, until the onion is golden. Add the beans, cooking liquid or water, zucchini, bay leaves, herb mix, and tomato paste. Bring to a simmer, then simmer gently, covered, until the zucchini is just tender, about 10 minutes. Remove from the heat and allow the soup to stand for an hour or so to develop flavor.

In a separate saucepan, cook the pasta al dente. Rinse briefly under cool water until it stops steaming. Add the parsley to the soup and heat it through. When the soup is hot, add the cooked pasta and season with salt and pepper. Serve at once.

From In a Vegetarian Kitchen

Preparedness, when properly pursued, is a way of life, not a sudden, spectacular program. -- Spencer W. Kimball, 1976