Taste the rainbow chard, kale, white or kidney beans, elbow macaroni, carrots, tomatoes, purple carrots, did I already say beans?
How about today you pack your senses with nothing but the classics? I’ve got what you need: Pink Floyd and pasta.
Pasta in soup! Brilliant!
But, what? No meat?
You can’t have any pudding if you don’t eat your meat.
My Favorite: Who can pick just one? Not me. But mine would have to be The Great Gig in the Sky if not simply for its soulful vocals.
I remember riding shotgun in my cool aunt’s Miata convertible one summer day listening to Money and deciding my aunt was very, very cool because she didn’t censor herself when singing along. I’m referring to the word “bullshit” (as in: Don’t give me that do-goody-good buulllshit). She sang it and it was cool. I think I was ten or so and by then very sick and tired of everyone treating me like a child.
Dark Side of the Minestrone Soup
Get a big pot. (And probably also some pot.) Sauté celery, onions and garlic until your kitchen smells nice. Add the more stubborn vegetables, like carrots, sooner so they’ll soften. Oh, you should have already cooked the beans, btw. You should always cook beans in a slow cooker overnight so you can use them for applications like spontaneous soups throughout the week. Sauté together with spices of your choice. I like garlic salt, celery salt, freshly ground pepper, sweet paprika, smoked paprika, cumin, coriander, and whatever dried or fresh herbs I can get my mits on. Cook it all nicely together, then add whatever greens you are using, chopped into bitesize pieces. Make 2 cups of veggie stock, add it to the pot, then add 4 more cups of water. Stir and simmer. In another pot, cook whatever pasta you’re using until JUST under done. Like, you’d eat it that way, but you’d prefer it to have another minute or two. Then add it to the soup. Turn the burner off the soup. Adjust the seasonings if you want, but it’s probably done. Shine on you crazy diamond.
#kitchendisco #freshplants #bartanica