The spring class commute and a pot of soup
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!