So I cut up some onions, threw them in the pot, added some broth and spices and things, took my can opener and began to open the nice, big can of tomatoes ready on the counter. So I proceeded to invent a soup using all of the available ingredients in my fairly ingredient-less kitchen. And it tasted good enough to eat as leftovers. So, for those trying times, here’s my can-opener-less soup:
1 T olive oil
1 tsp garlic paste
2 tsp dried basil
1 medium onion, chopped
4 c. chicken broth
1 bay leaf
1/2 c. tomato sauce
3 carrots, sliced
1 russet potato, diced
2 tsp dried oregano
handful of fresh spinach
black pepper to taste
3 T fresh parsley
2 tsp dried basil
1 medium onion, chopped
4 c. chicken broth
1 bay leaf
1/2 c. tomato sauce
3 carrots, sliced
1 russet potato, diced
2 tsp dried oregano
handful of fresh spinach
black pepper to taste
3 T fresh parsley
- Sautee the onion in olive oil, garlic paste (which I sometimes mix with salt, depending on the brand), and the basil on medium heat for 5 minutes until fairly tender. Add the chicken broth and bay leaf, and let simmer for 15 minutes (while trying to solve can opener dilemna).
- Add tomato sauce, carrots, and potato, and simmer on medium-low heat, covered, for 40 minutes (while talking to calming boyfriend on Skype).
- Season with oregano and black pepper. I went heavy on the pepper and I loved the kick. Add spinach and let cook for 2 or 3 minutes longer, until leaves begin to darken. Remove from heat and top with fresh parsley.
Dining and Cooking