beauty:design:life

I'm historically terrible at communication. I hate talking on the phone, I'm bad at responding to email, and I miss texts. As a result, I often find myself going a long time without talking to people I love and miss. So I have to find another way to stay connected, and for me, food is the best way to do so. Cooking a recipe I got from someone I miss or eating something we used to eat together somehow makes me feel like they never left. Such is the case with this soup.

I am the middle daughter of three girls, and I love my sisters dearly. Unfortunately, both of them have fled chilly Minnesota for Austin, Texas, and now I only get to see them a few times a year, which, in a word, sucks.

Several years ago, my big sis Kate gave me this simple and delicious recipe for spinach minestrone. Since then, it has been one of my favorites. And now that she's not here, I make it whenever I miss her. Which is a lot.

1 tbsp olive oil

1 large onion, diced

4 cloves garlic, minced

2 medium carrots, sliced

4 cups veggie broth

1 can kidney beans, rinsed and drained

1 can diced tomatoes

1 zucchini, chopped

1/4 cup frozen peas

1/2 cup elbow macaroni or whole wheat pasta of your choice

1/2 tsp dried oregano

salt and pepper to taste

1 10 oz box of frozen chopped spinach, thawed

grated parmesan cheese

Cook the onion, garlic and carrot in olive oil until they begin to soften. Add everything except the spinach and cheese. Bring to a boil, reduce to a simmer, cover and cook for 15-20 minutes or until the veggies are cooked. Stir in spinach and bring to a boil again. When spinach is heated through, remove from heat.

Sprinkle with parmesan cheese, serve and enjoy!