This past week was a tough one. A week ago, last Sunday night, something with the steering broke on my van. That's bad enough, but toss in the fact that we've only had one working vehicle that we can use for the last several months. In both of our names we actually own several vehicles - two mini vans, a cargo van, a two-seater convertible, a 15-ft box truck...but only one of those mini vans is operational in such a way that it can be used for the family.
So anyway, we had a crazy busy week with me going to Chicago on Friday, Annyka having a judo trial on Wednesday and the normal getting to school and work each day to deal with. Did I mention I've also been nursing a muscle strain in my back all week?
I did get to take my little trip to Chicago though and see a good friend who lives across the country now and got some rest. Plus I was also able to purchase another vehicle so hopefully this week will be a little better - I have two doctors appointments, we have judo and a spring music performance.
So I only cooked once all week last week. Thursday night I had enough time to make tomato soup.
I came across a recipe for an easy tomato soup and decided to try it. Of course I doctored it up a little bit. The rest of the fam got garlic bread as well. I think I'm going to make some pasta to have with the soup tonight.
Easy Tomato Soup
1 24-oz jar of tomato-based pasta sauce
24-oz of chicken broth
1 15-oz can of cannellini beans, drained and rinsed
2 cloves garlic, minced
1 small onion, diced
8 oz baby portobello mushrooms, sliced
10 oz baby spinach, torn
olive oil
In a large pot, saute the onion in a little olive oil until transparent. Add garlic and saute for about a minute. Add mushrooms and spinach. Stir for about a minute. Add pasta sauce, broth and beans. Bring to a boil. Lower heat and simmer for about 20-30 minutes.
Makes 4-6 servings.
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