Monday, April 1, 2013
This and That Soup
This was one of those nights where I needed to fix a quick dinner because I had been painting since I got home from work this afternoon. For dinner last night I had crockpotted (is that a word? LOL) some beef stew meat cubes with a couple of cans of soup (golden mushroom and french onion which makes a great gravy). I had just a little leftover but not enough for Mr. Whimsey and I both. So I made a pot o' soup tonight, it was really good, and I wanted to share the recipe. It's one of those soups where you can pretty much put anything you like into it.
Into a pot I put a tablespoon of olive oil and then minced onion (1 small), celery (3 ribs), carrots, (2 small) and garlic (about a teaspoon). Sauteed them until they were translucent. Then in went a tablespoon of Dijon mustard (it would have been a splash of white wine if I'd had any LOL), salt and pepper, about 1/4 teaspoon dried rosemary and about 1/2 teaspoon dried basil. One cup of vegetable broth, a regular sized can of fire-roasted diced tomatoes, the leftover meat and gravy, about 3 cups of water, a handful of mini-farfelle pasta, and a drained can of cannellini beans. So there you go - this and that soup.