Zuppa Verde

Hello friends!!! I’m back and so excited to get cooking with you again. So much has happened since the last time I posted. Let’s see…

I chopped about 8 inches off of my hair. (Yes this is major blog-worthy news.)

I moved into a new apartment with my guy that looked like this for longer than I’d like to admit.

I went on a wonderful vacation to The Greenbrier in West Virginia with Robert and his family.

I auditioned to teach at CorePower Yoga–and passed!

I learned that the book I’ve been working on was officially accepted by the publisher and will be published in March 2013!

And Saturday night, Aug 11, I got engaged to my best friend and the love of my life! Should I have mentioned that sooner? I’m still in complete shock, bliss, and excitement. This has been my state ever since the moment he got down on one knee in the beautiful park across from our home, pulled out the most beautiful ring from his pocket, and asked me to spend forever with him.

It’s hard to believe that earlier in the day we were shopping for dressers at IKEA and by the end of the evening I was drinking champagne in a bar with my brand-new fiance and a group of our friends Robert arranged to be there as a complete surprise to me. The entire time we were in IKEA (not my favorite place on earth) Robert made it so easy and fun that I couldn’t stop thinking how much I wanted to spend my life with this man. And then, well, my dream came true!! Later that night I had the opportunity to share the incredible news with my parents who are currently on a cruise in Alaska. (As it turns out, they already knew because Robert secretly flew to New York a few weeks before to ask them for my hand. That sneaky, wonderful guy!) When they had cell reception again and called a few days after he proposed I confessed that I couldn’t remember anything I said on the phone the night we got engaged. (See: champagne. Also: bliss, shock, and excitement.) My mom said that I just kept repeating “I’m the luckiest girl, I’m so lucky!” Well, that’s exactly how I feel.

To say the past few weeks have been a whirlwind is the understatement of the century. I feel like everything has changed in the most thrilling, perfect ways possible. The way we got engaged and the way that I feel knowing we get to spend our lives together is beyond anything I ever could have imagined.

Now let’s talk food. Somehow, earlier this week I managed to fire enough brain cells at once to put together this soup that’s hands down the easiest, fastest, and healthiest weeknight soup I’ve ever made. I realize that making hot soup in the summer is an odd thing to do. And while I can’t be trusted to do anything logical or rational right now it was an unusually chilly and rainy day so it made sense at the time.

This is such a great recipe to keep in your arsenal when you want a comforting homemade meal with minimal effort. There isn’t even any slicing of vegetables involved since it uses frozen veggies and frozen greens (making it budget-friendly, too).

Here’s the recipe so you can get cooking while I get back to staring at that sparkly thing on my left hand : )

Zuppa Verde
Serves 4

Ingredients
1 1/2 cups uncooked whole wheat pasta such as fusilli
8 cups low-sodium vegetable broth
1 14.5 oz can fire roasted tomatoes with no salt added
1 tsp dried oregano
2 garlic cloves, minced
1 tsp crushed red pepper (use more, less, or omit depending on how hot you like it)
1 15 oz can kidney beans with no salt added
12 oz frozen mixed vegetables (I used 3/4 of a 16 oz bag of Whole Foods 365 organic Mediterranean blend vegetables)
8 oz frozen greens (I used 1/2 of a 16 oz bag of Whole Foods 365 frozen mixed leafy greens – a combination of collard greens, kale, and mustard greens)
Salt & Pepper

Preparation
Cook the pasta according to package instructions, drain and set aside.

In a large pot, bring the vegetable broth, tomatoes, oregano, garlic, crushed red pepper, and beans to a simmer and cook for five minutes. Add the frozen vegetables and greens and simmer for 10 more minutes. Stir in the pasta, add salt and pepper to taste, remove from heat, and serve.

Source: Whole Foods Health Starts Here recipe card

4 thoughts on “Zuppa Verde

  1. Pingback: Chicken with Tomatoes & Mushrooms « A Balanced Life Cooks

  2. Pingback: Wedding Wednesday: 52 Days & Honeymoon Reveal! « A Balanced Life Cooks

  3. Pingback: We Love Remy! | A Balanced Life Cooks

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