Minnestrone soup

Simple quick and delicious …

1/2 onion, diced

1 clove garlic, minced

1-2 cups vegetable stock

1 cup diced tomatoes and juice 

1/2 cup carrots 

1/2 cup peas

2/3 cup green beans, cut into 2 inch strips

1/2 cup pasta

Handful of Spinach leaves 

Salt, pepper, to taste 

Generous pinch of Basil and oregano

 Sauté the onions. Add the garlic until fragrant. Then add the vegetable stock and the tomatoes, and bring to a boil. Lower the heat to medium, and add  carrots, peas, green beans. Cook for 10 minutes. Add in salt, pepper, half cup of pasta, and spices, and cook for seven minutes. Toss in a handful of spinach leaves right before serving, allow them to disintegrate , And then remove from heat. Let it sit so flavors meld together, and serve. 

Butternut Squash Soup

Light, sweet, delicious.

pat of butter
1 butternut squash, peeled and cubed
1/2 sweet yellow onion, diced
1/2 cup carrots, diced
vegetable stock, about 2 cups
dash of cumin
1 tsp sugar
3 cloves, crumbled
1/2 tsp. cinnamon
dash of salt
dash of cream


Drizzle squash with olive oil and roast squash at 350 for 35 minutes.
Meanwhile, saute onions in butter, until golden.
Boil stock, and add carrots, onion. When squash is cooked, add to pot, and soften.  Move to blender, and gently and  carefully blend/puree the squash, carrot and onion mixture with the stock.  Replace in pot, and add cloves, cinnamon, cumin, salt and sugar.  Simmer for 15 minutes.  Add cream at the end.