Miracle in a Bowl

…..also known as Soup for the Soul, or if you need everything to be technical, Pesto Vegetable Soup

Think about the merits of a good bowl of soup, and what it can do to restore and rejuvenate. We eat chicken soup when we are sick; we eat comforting creamy soups to ward off the chill that rain and snow can bring, and we dip into chilled soups to beat the heat of a stifling summer day. We blend them, puree them, thicken them, thin them and build them a thousand different ways. When we need comfort, a friend or simply something to bring us around to reality, soup often comes to mind. It takes little else than a good crust of bread, or maybe a small salad to turn a humble bowl of soup into a satisfying and soulful meal. Just saying the word “Soup” brings comforting thoughts to my mind.

My reality has been off lately; nothing serious, I just haven’t been on top of the cooking game, hence the lack of intelligent and “Mmmmmm” producing posts as of late. Thanks for your patience. We are in a transitional time of the seasons here in Minnesota where we have days that can’t decide between winter and spring, then we get a day like yesterday that decided, with 81 degrees, that it was going to be summer. For March, a day such as yesterday makes you wander around dazed in your blinding winter white skin, soaking up the warmth of the sun and dreaming of picnics. It isn’t a day to make soup, which was my plan. When this seasonal transition comes along, it’s tough to decide how best to feed yourself, as sometimes you want something light and fresh, but then again, just as quickly, the weather could turn in a way that makes you crave comfort and warmth.

But today was a good soup day, as the temperature sits at a more normal March number. This recipe is loosely based on one I have for Pasta Fagioli (or FA-zhooool as some often will say) but since I had some extra scraps of vegetables hanging around in the fridge looking sad, limp, and not long for the crisper, I simply made up this Pesto Vegetable soup, and then rightly dubbed it by it’s appropriate name- the Miracle in a Bowl.

I cut a standard mirepoix to start, using shallots instead of onion. It was a perfect excuse to use my new toy that my wonderful mother-in-law gave me for my birthday.

Yes, an over the sink cutting board! With removable, collapsing drain! She has a knack for giving me wonderful gifts that I have no idea I need or want until I open them up and shout ‘Eureka!! How did I get along all these years without this??!”

Anyway, back to soup. I sauteed the mirepoix along with finely minced celery leaves (which i love in soup for the wonderful flavor) and then added a chopped red and orange pepper. They’ve been on sale this week so I have been scheming ways to use them. Salads! Soups! Raw!

When those had significantly softened, I tossed in a can of diced tomato, minced garlic, a quart of vegetable base and a quart of plain water and then let it come to a simmer. A package of ditalini pasta cooked away next to it. Twenty minutes later, I slipped in two diced zucchini, a can of great northern beans (rinsed) and then let that bubble for about 10. Salt and pepper was shook furiously into the pot, spinach leaves were washed and my bag of thawed homemade pesto was opened to scoop out about four tablespoons to stir in. Lastly, I added a cup of frozen wheatberries. Taste. Salt. Pepper. Taste. More Pepper. Taste. Salt. Slurp…….slurrrrrrrrp….sluuuurrrrrrrrrrrrrrp. Dribble. Chin wipe.

“Aaaaaaaahhhhhh.” Nothin’ like it.

I spooned some pasta in a bowl, added a handful of shredded spinach and then ladled the hot soup right over it all. I like this method, as it heats the spinach and the pasta without wilting the spinach to death or allowing the pasta to soak up all the liquid. One thing about soup that I always try to achieve is a good texture with the veggies; they gotta have some bite. The wheatberries in this soup provide for a nice chewy touch and the spinach stays hearty along with the al dente feel of the pasta. Pungent bits of pesto floated on the surface adding a great flavor to the broth, rich with the taste of the olive oil. With a sprinkling of italian blend cheeses, this soup filled my stomach and much, much more. Maybe all those anti-oxidant rich vegetables are charging up my winter weary bones and re-fueling my brain and body,  as well they should. Or at the very least, the soothing steam and satisfying warmth are bringing some calm into an otherwise fractured spot of time. For virtual sharing, please see photo above. I have lots to go around.