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The spring class commute and a pot of soup

2012 March 21
by Laura

My commute to class is so beautiful these days.

It smells lovely, the warm air is just lovely, and it’s all so lovely.

I do wonder what will happen to things since spring has sprung so early. Earlier growing season? Will it be 90 in May? What will happen to those April showers?

Anyway, I have too much time on my hands. Duh.

So today, on a beautiful, officially spring day, we’re having a big pot of…soup. Sometimes we plan the weather around the meals, sometimes we don’t. Whatevs.

Anyway, here’s a pot of delicious soup no matter the temperature outside.

Pasta and Bean Soup, Pillsbury Classic

  • 1 tbsp oil
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3/4 teaspoon minced garlic
  • 42 ounces chicken broth
  • 2 cans Great Northern Beans, drained and rinsed
  • 1 can diced peeled tomatoes, undrained
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon freshly ground pepper
  • 2 bay leaves
  • 1 cup small shells, elbows — uncooked
  • 1 cup shredded Swiss or Gruyere (or your favorite) for topping
  • fresh parsley (also for topping)

Heat oil in a dutch oven or large soup pot over medium high heat, add onions, celery, carrot, and garlic and satue for about 5 minutes. Add chicken broth, tomatoes, beans, and spices. Bring to a boil and add the macaroni. Reduce heat to medium and cook for about 10-12 minutes or until noodles are done. Remove bay leaves and top each serving with cheese and parsley.

So simple, so good!

One Response leave one →
  1. Diana permalink
    March 21, 2012

    I can’t decide which I like more… the countryside photo or the soup recipe. Did you stop the car to take that pic? “Lovely” is right on!

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