Tuesday, November 27, 2012

Got 15 minutes?

Then you've got soup!  So I told you yesterday that this is soup week.  And I meant it.  Lately, I've been making a "15-minute" soup.  Mainly, because that is about all the time I have!  It's really versatile and can be adapted to make a variety of your favorites.  My step-MIL gave me the idea when she came to visit after PC was born and I ran with it.  She made an incredible meatball soup, much like Italian Wedding.  I love throwing this soup together at the beginning of the week and storing it in single servings to pull out and heat up for lunch throughout the week. 

Most important is my addition of a secret ingredient at the end to really flavor the soup- pesto.  I use, basil pesto, but again, I'm sure that can be subject to preference.  This way there is no need for salt, pepper, garlic or herbs because it is all right there in the pesto!  

So we're eating soup to be all healthy and lose weight, but there is a certain baby in my life that is trying to gain!

I know I'm shameless, but I had to sneak a picture in somewhere!  She had a weight check today and as it turns out (if you can't tell by those chubby little cheeks), she has been successfully gaining!  Hooray.  I really hope that the mom and baby yoga she did this morning was not detrimental...my little yogi having a stretch. 

15-Minute Soup


  • Pre-cut mirepoix (and other veggies if you feel so inclined)
  • olive oil
  • 32 oz. broth (choose for your taste, I like chicken)
  • Meat (rotisserie chicken and frozen Italian style meatballs are personal faves.  Sausage would be tasty too!)
  • Beans (I enjoy small white beans)
  • Spinach
  • Pesto 
  • Grated parmigiano reggiano cheese
  • Croutons
  • Options:  Cooked pasta, heavy cream, bacon, pumpkin, diced tomatoes
  1. Heat olive oil in your pot over medium heat.
  2. Sautee your pre-cut mirepoix until soft (about 7-10 minutes).
  3. Add in broth, meat, and beans and bring to a simmer (about 4-5 minutes).
  4. Drop in your spinach and allow it to wilt (2-ish minutes) and stir in the pesto to taste.
  5. Spoon into bowls and top with grated parmigiano reggiano cheese.
  6. Serve with croutons.  Obviously.
Look at all those healthy vegetables!  And I just did the math...this recipe may need to be adapted to be called a 15-ish minute soup.  Math is not my strong suit.

1 comment:

  1. Yum - I just ate pesto with my dinner. This weather seriously calls for some nice toasty warm soup. How do you manage to do all this with a 10 week old?