pregnant: and other things

the very beginning of pregnancy is the wrong time to start a recipe journal.  i can probably count on one hand the number of times i've cooked since my last post... sickness has set in.

that being said, the few times i have cooked haven't been too shabby.  here's what i made about a week ago-- and it was so, so good.  this recipe is originally from guilty kitchen, but i've altered it a tiny bit for myself.


image from guiltykitchen.com

minestrone soup

1 Tbsp canola or vegetable oil
2 carrots, peeled
1 leek
1 medium sized potato 
3 stalks celery
1 large sweet onion
1 clove garlic, minced
1 Tbsp fresh rosemary, minced
1 tsp each dried basil, oregano, and marjoram
4 cups low sodium chicken broth
1-28oz can diced tomatoes
2 Tbsp tomato paste
2 cups torn or rough chopped baby spinach leaves
1 can of cannelini beans OR great northern white beans OR navy beans

1 can of black beans

parmesan cheese

1. Chop carrots, leeks (white part only), celery, onion and potato into equal sized chunks (about 1/2″ square).
2. In large soup pot, heat oil over medium heat, add garlic and diced vegetables. Sweat for 5-10 minutes, just until onions begin to turn translucent.
3. Add rosemary and dried herbs. Stir and sweat for another 5 minutes.
4. Add tomatoes, tomato paste and chicken stock. Bring to boil and lower to simmer for 1 1/2 – 2 hours.
5. In last 30 minutes, add in beans and spinach, continue to simmer until done to your likeness.

6.  Serve in bowls; sprinkle on parmesan (or any other kind of cheese)

these leftovers are delicious if you cook up some pasta and pour the soup over it.  makes it a bit heartier and filling.