Consider yourself warned: this post is going to be short.
My initial draft went something like this:
Something about a whirlwind trip to Texas for work.
Musings about the heat in Texas and the dryness of the land.
[Even more filler.]
Segue into having too many tomatoes.
With a little bit of time, it would have been great: funny, charming, well-thought out. I had high hopes for it. And, then, my flight home got delayed, and I got caught up in catching up with my family before the holiday.
*For the proverbial record, I had plans to come up with some honeyed apple cake for Rosh Hashona, too, but, there’s always 5773 for that. Also for those of you observing, consider this my way of saying L’Shana Tova, since there will be no dedicated post.
So, I’m simply going to say that I’m making good on a promise that I made earlier this week: another use for the tomato soup recipe that I shared. Namely, minestrone soup.
A few years ago, minestrone soup became one of my go-to comfort foods, and this version is my favorite. You start by boiling pasta and potatoes in the tomato soup, allowing the starch to thicken it. I’ve included my recommendations for other additions, but the beauty here is that it’s one of those catch-all recipes, where you can add in whatever you have on hand. Given how much filler has been in this post, it seems somehow appropriate it.
6-8 cups of tomato soup
1 cup pasta, such as dried small shells
2 small potatoes, peeled and diced into 1/2″ cubes
1 cups kidney beans
3 celery ribs, diced
4 carrots, diced
2 cups broccoli, diced into small pieces
1 cup leafy greens, like kale (optional)
2-3 diced tomatoes (optional)
salt and pepper to taste
Bring the tomato soup to a simmer and add in the pasta and potatoes. Heat for 6-7 minutes, until the pasta is tender, then add in the remaining ingredients. Heat until the potatoes and kale, if including, are fully cooked, and season with salt and pepper to taste.
Serves 4 as main course, 6-8 as an appetizer