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!

One response

  1. 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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