Day 1: Minestrone

As promised, I'm adding a post about what I made yesterday. So. Day One. I made minestrone soup with a recipe from Vegetarian Times (here). Uh-mazing. Recipe (with slight adjustments):

• Heat 3 tbs oil in 3-qt. saucepan over medium heat.
  
• Add 1/s tsp oregano and 1/2 tsp basil, and stir 30 seconds.
  
• Add 1 cup chopped onion, 1 cup chopped carrots, 1 cup chopped celery, and 1 clove minced garlic. Cover, and cook for about 6 minutes, stirring occasionally.
• Add 1 cup sun-dried tomatoes, cook 5 minutes more, stirring occasionally.
  
• Add 1 can (15 oz, drained and rinsed) cannellini beans, 4 cups water, and salt and pepper as desired.
  
• Bring soup to a boil, reduce to low, simmer 10 minutes.
• Add 1 can peas, simmer about 4 minutes more.
• Stir in 1 tbs white wine vinegar and 1 tbs sweet balsamic vinegar.

Hearty vegetables....

Soup was awesome. We baked bread with grated Parmesan cheese on it and served with the soup. Good for lapping up the flavorful broth (originally only water!). The beans helped make this meal filling, and the awesome amount of vegetables made it more of a stew than a soup. I took some to my grandma who gave it rave reviews. So, I actually made more of it today to put in the fridge for leftovers. Success.

...for a hearty soup.