Test Driving Recipes for Thanksgiving

Bay leaf and sage leaf from the garden adding their point of view to the soup.

It is 95 degrees outside today.  The sun is beating down.  I'm cooking up a pot of hot soup.  The butternut squash is calling me for its cool, dark storage.  Just a few more minutes and it is time to blend to a smooth, yummy soup.  If this "test drive" goes well, this little item could be on the vergetarian portion of the Thanksgiving Meal.

Garden Soup-er Bowl Delight

Here's a quick and easy soup which can use up some of the veggies we California gardeners have growing in the garden (onion/sugar snap peas/ spinach/tomato puree--frozen from summer) (or others can find at their produce market).

Soup-er Bowl Soup Recipe
2 tablespoons olive oil
1 cup minced yellow onion
1/4 cup minced celery
1 clove minced garlic (more to taste)
2 cans Swanson Vegetable Broth (beef broth if preferred)
28 ounce diced no-salt added tomatoes (canned/fresh/frozen)
1/2 cup carrots
1/2 cup sugar snap peas diced into 1/2 inch pieces
1/2 teaspoon pepper
1/2 teaspoon dried basil (or 1 1/2 teaspoon fresh approximately)
1/4 teaspoon thyme (or 3/4 teaspoon fresh approximately)
1 cup fresh baby spinach
1/2 cup small shell pasta
1/4 cup barley (select barley which cooks in 10 minutes)
15 ounce canned red kidney beans
Salt to taste when ready to serve

Heat two tablespoons of olive oil over medium heat in a large pot.
Saute onion, celery, garlic in the oil for five minutes until onion begin to turn translucent.
Add broth to the pot, plus tomatoes, carrot, peas and spices.
Bring soup to a boil, the reduce heat.  Simmer about 20 minutes
Add spinach, pasta, and barley.  Cook around 12-15 minutes checking pasta/barley is soft but firm.
Add kidney beans; heat through.

If desired, top with shavings from Parmigiano-Reggiano