>> Tuesday, December 15, 2009
I absolutely hate, hate, hate taking food photos with my flash on. But now that it's always dark when I'm at home on weekdays (and my photography skills are limited -- anyone have any tips?) . . . I'm just going to have to take at least a few awful food photos to share what I've been cooking and baking.
Thus, the DINNER IN A FLASH thing. Hah. Hah. Clever?
This soup makes use of 1 cup of the hubbard squash puree from this weekend's post. I'll admit -- at first I didn't think it was turning out very well. It smelled kind of metallic and weird. But I shouldn't even mention that! With a little salt and pepper (and cayenne pepper, my favorite), the end result was a tasty veggie noodle soup that I'm sure we'll make again on another cold winter's night.
What you'll need . . .
- 3 cups low sodium vegetable broth (this way, you control the salt)
- 2 cups water
- 1 cup hubbard squash puree (or pumpkin puree would work)
- 1/2 medium onion, diced
- 10 fresh basil leaves, sliced
- 1 tablespoon olive oil
- 1 cup chopped mushrooms
- 3 to 4 carrots -- chopped thinly
- 1-1/2 cups tri-colored rotini pasta (or one-color -- whatever you have)
- 1 can red kidney beans
- 1/4 to 1/2 teaspoon cayenne pepper
- salt and pepper to taste
Method . . .
- Whisk together the vegetable broth, water, and puree in a medium to large stock pot over high head. Bring to a boil.
- Cook the onion and basil over medium-high heat until onions are glassy. Add to broth mixture (even if it's before it's boiling).
- Bring boil down to a simmer and add the mushrooms, carrots, and pasta. Season with the cayenne pepper, salt, and pepper.
- Cook until pasta and carrots are soft ("done"). Turn off heat and add canned kidney beans. Stir.
- Serve alone or with a mozzarella cheese stick (that's how I ate mine!).