mmmmm soup

In the past few months I have had a handful of friends/family members ask me for my soup recipes. I have to admit, I do it a little differently every time - but these are roughly how I make them. Warning: I don’t measure exactly — I just toss stuff in until it smells/tastes the way I want it to. Recipes are suggestions, not necessarily directions. Anyhoo, here is the one I have been making most often lately (more recipes to come in future entries):

Tofu & Spinach Soup ( *this is my take on the Wedding Soup that is a popular regional treat where I grew up… people in NE OH have been known to get into fights over whose mom or grandma makes the best Wedding Soup)

1 package firm tofu, cubed

7 cups of water

4 extra large vegetable boullion cubes

fresh spinach, torn up

1-1/2 to 2 carrots, peeled and chopped

1/2 of a medium-sized sweet red pepper, chopped

about 1/4 medium-sized onion

fresh garlic or garlic powder to taste

1/2 cup (uncooked) little pasta of some kind (I use the ones that look like tiny stars)

a few shakes of grated parmasean cheese (see? I told you I don’t really measure…); you can also toss in some grated mozzarella if you’d like… but no more than 1/4 c. or it will mess up the texture of the soup)

a few sprinkles of black pepper

one pinch of chopped basil (1/4 tsp?)

two pinches of Italian seasoning (1/2 tsp?)

2 T olive oil

… and here’s how it all comes together:

1.) Boil water & dissolve boullion cubes in it. While this is happening, cook the pasta as directed on the package and set it aside.

2.) Toss in the olive oil.

3.) Dump (yes, that is a real cooking term) in the veggies & spices and simmer everything for 5-10 minutes

4.) Add the tofu and pasta

5.) Simmer it some more… talk to a friend, call your mom, have a glass of wine, do some dishes, read a blog… for about 1/2 hr so all the delicious flavors mix together.

Serve with  bread of choice… preferrably around a table of friends who need to warm up in the middle of winter.