Happy Monday, friends!
I apologize for disappearing last week–I am at the very end of the semester and with papers and finals to finish, I just couldn’t quite get it all done. We all need a break sometimes, I suppose!
I will officially be done on Wednesday and am so looking forward to a summer of getting back into the kitchen and cooking real food. I’ve been watching the Michael Pollan special on Netflix, Cooked, and have been itching to get back into making simple, good food. Life may get in the way sometimes, but the more I cook at home using the freshest and usually most basic ingredients possible, the better I feel.
I did manage to sneak in a little real cooking this weekend with this spring greens soup in between writing and studying. It’s simple and took very little hands-on time but the ingredients really shine through, just like I like!
Spring Greens Soup
1 yellow onion, chopped
4 carrots, chopped
3 cloves garlic, chopped
2 zucchini, spiralized
1 potato, diced
32 ounces vegetable broth
1 can white beans, rinsed
2 cups frozen spinach
2 bay leaves
1 teaspoon dried basil
Heat olive oil over medium heat in a cast iron pot. Stir in onions and carrots. Cook until onions are mostly translucent and aromatic.
Stir in garlic, zucchini, and potato. Sprinkle with salt and pepper and cook, stirring often, for about 5 minutes.
Pour in broth and bring to a boil.
Reduce to a simmer and stir in beans, spinach, bay leaves, basil, and more salt and pepper.
Let simmer for at least one hour or until ready to serve.
Time: 75 minutes