Monday, February 25, 2013

Soup kinda day.

I love soup. I seriously could eat it every day. If it has pasta in it then I'm even happier. If it has pasta and is really super easy to make, then I'm in love. This soup can be made vegan pretty easily, and vegetarian no problem! I also am exited to jazz it up a bit more next time. I made the soup in 15(!) minuets and made mt new favorite open faced sandwich to accompany.  I'm going to tell you how to make both!

4 cups chicken or vegetable broth (i used TJ chicken)
1 pack fresh cheese tortellini (i'm sure there are vegan options somewhere)
Half bag of Baby spinach
sea salt
Parmesan cheese for sprinkling on top. (optional)

Lovely whole grain wheat bread
goat cheese (I used TJ medallions)
sea salt

Bring broth and 1 cup of water to a boil in a large saucepan. Turn the heat down and add the tortellini. Simmer about 6 min until the pasta is cooked (make your sandwich at this time). Stir in the spinach ( i found it best to do one hand full at a time) and cook about 2 min to wilt. Add salt and pepper to taste. After you serve it, add Parmesan cheese to the top. This soup does not undergo any amazing chemical changes that create unique and complex flavor compounds. This soup tastes EXACTLY how you expect it to taste. It's simplicity is the whole point. However, I plan to try to add to it up in the future, and will report back on any successes.

Place bread in the toaster until it begins to form a crusty top. Remove and spread on the goat cheese. Go as thick as you like. Place back in the toaster for about 1 min (give or take. you have to pay attention to this). Remove avocado from its skin, slice, and salt it. Fresh from the toaster, spread the avocado onto the bread. Squeeze a bit of lemon juice onto the top and enjoy.

This quick meal is perfect for dinner, and you'll have (soup) leftovers for lunch. Enjoy! 

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