Sunday Comfort

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Around here, Sundays are pretty quiet.  After a long week, a little time for church and a slow moving afternoon (maybe including a nap!) is most welcome.

In my efforts to promote a somewhat balanced life for my family, I try to prepare what I like to call “healthy comfort food”.  In the winter, a simple fare of homemade soup and bread really hits the spot.  Don’t you think there is something soothing about a hot cuppa soup and a warm hunk of fresh bread slathered with butter?  I sure do.

So to help you find a little Sunday Comfort of your own, here is one of my favorite soup recipes.  I created it a number of years ago, and I still love it.  I hope you do too.

Kelly’s French Farmhouse Soup

2 Tbsp. olive oil

1 small to medium onion, roughly chopped

3 carrots, cut into large chunks

½ c. (or more) frozen peas

3 stalks celery, cut into medium to large chunks

1 28 oz. can crushed Italian tomatoes with herbs

1 6 oz. can tomato paste

1 tsp. Italian seasoning

1 tsp. dried oregano

¼ to ½ tsp. garlic powder, as desired

1 ½ quarts water or vegetable stock

5 oz. (or so) Barilla elbow macaroni with ridges

1 15 oz. can red kidney beans, rinsed and drained

2 Tbsp. chopped fresh flat-leafed parsley OR 1 tsp. dried parsley

salt and freshly ground black pepper

grated Parmesan or Romano cheese to serve

1.) Heat oil in a large frying pan.  Add onion an cook over low heat for about 5 min. until soft.  Add the fresh vegetables and sauté about 5 minutes.  Remove from heat.

2.) In a large stock pot or crock-pot, add water or stock, canned tomatoes, tomato paste, Italian seasoning, oregano, garlic powder, dried parsley (if using), sautéed vegetables, and peas. Salt and pepper to taste.  For stock-pot, bring to a boil, stir well, cover, lower heat, and simmer for 30 min.  For crock-pot, set to low, cover and let simmer for 3-4 hours, or as needed.

3.) Add pasta and return to a boil, stirring.  Lower heat and simmer uncovered for about 7 minutes.  Stir frequently during cooking.  For crock-pot, add pasta the last 1-3 hours.  Alternately, pre-cooked or warmed pasta may be added shortly before serving.

4.) Stir in the beans and heat through for 3-5 minutes.  Stir in fresh parsley (if using).  Taste and adjust the seasoning as needed.  Serve hot and garnish with the grated cheese if desired.

** Additional ideas for vegetables include:

1 ½ c. turnips cut into large chunks

1 ½ c. rutabaga cut into large chunks

½ c. dried peppers, finely sliced

1 medium zucchini, cut into large chunks

You can vary the vegetables to what you have on hand.

Makes about 8 servings (3 qts.)