♥ soup ♥

when i make soup,

which is often,

i have a formula, not really a recipe.

my formula is flexible & forgiving.

my formula adapts to what i have on hand.

i start with:

onion, celery, carrot {a mirepoix}

plus garlic.

finely chop everything,

then saute in olive oil and butter until soft.

season with salt & pepper.

add a can of very good tomatoes.

i use whole san marzano tomatoes from italy. 

with a paring knife,

i trim the tops off
& remove any skin or imperfections.

add some layers...

i always save the water from cooking beans

and all of my parmesan rinds.

i store both in the freezer
to add to future pots of soup.

this seems so old-fashioned and frugal
{which i adore}

both of these ingredients add depth & dimension.

the rinds should be removed before serving,

so i usually count how many i throw in.

i also keep this on hand for soups:

i added about a tablespoon

along with a few cups of boiling water 

to our soup tonight.

here are the other soup-worthy veggies

i had on hand today:

potatoes

summer squash

beans (in this case, edamame)

kale

cabbage

other ideas:

eggplant, green beans,

cooked chick peas, cooked kidney beans,

peas (add these last).

my goodness,

this soup was SO delicious.

i served it with a beautiful baguette.

my kids DEVOURED it.

i can't wait for leftovers tomorrow!

♥

p.s. are you wishing i would write this as a recipe?

i love formulas so much more than recipes,

but maybe this is confusing to you.

please let me know.