brrrr

It's getting there. I wanted to put a soup together quick tonight, so on the way home I stopped by whole foods and decided to pick up whatever looked greenest to make up for the carbohydrate fest I've been shoveling down my throat since thanksgiving.

I ended up with a nice winter-y minestrone. Only, no tomatoes and no carrots and no kidney beans. White minestrone? Eh, vegetable soup.

I used:
One half white onion, chopped
Three garlic cloves, minced
Two medium sized zucchini, cut lengthwise and into crescent shapes
Fresh thyme and rosemary
A bunch of escarole, chopped (use kale, collard, whatcha like)
32oz container of free-range organic chicken stock, thinned with about a cup of water
Two handfuls of ditalini, or some other tiny cute pasta
One or two cans of white northern beans



Super easy, guys. Saute the onion in a little olive oil, about three minutes. Add in the minced garlic, a bunch of thyme sprigs and about ten leaves of chopped rosemary. Immediately after add in the other veggies and a good sprinkle of coarse salt and pepper. Let that saute about three more minutes, until it's super fragrant and the veggies are getting a little color. Cover with the stock, scrape up the bottom bits and cover until it hits a boil. Bring down to medium boil, add in pasta, in about 8 minutes add in the beans with liquid, stir well and serve it up(without the sprigs of herb, obviously).