So, just journaling our back-to-school chaos around here. Early morning cross country workouts are in full swing and Rachel is being Jared's alarm clock, as they both go at the same time. Something tells me this will be a little scarier come Monday. Our back-to-school activities yesterday were: Rachel - haircut and manicure and "fish camp" at the high school. (today she will get a tetanus booster)
Jared- car tank filled, oil change, helping with fish camp and last day of being nanny to his 6 yr. old charge
Me - dentist, turn in substitute teacher application, mourning with Rachel the fact that she has a different lunch period than 95% of her friends
Saturday, February 6, 2010
This is the soup I made for dinner. Jared and Richard gave it a two-thumbs up. Rachel didn't try it so I don't have a rating from her.Vegetable Bean Soup by Chef Jon ashton6 oz. bacon,chopped, 1 onion, diced, 2 celery stalks,diced, 2 small carrots, diced,2 zucchini, diced, 1 garlic clove, finely diced, 1 can chopped tomatoes, undrained, 2 cans Great Northern beans, drained and rinsed, 3 c. reduced-sodium chicken broth, 1/2 tsp. salt, coarsely ground black pepper, 6 c. fresh spinach, chopped, 1/4 c. grated Parmigiano Reggiano cheese. Place bacon in a large saucepan over medium heat. Cook 5 min. or until almost crisp. Add onion, celery and carrot, cook 5 min. Add zucchini and garlic, cook 3 min. Add tomatoes, beans,broth, salt and pepper. Bring to a boil, reduce heat and simmer 10 min. Stir in spinach. Ladle into soup bowls and top with grated cheese. Makes 10 cups. Serves 6.