The fall is always a busy time around here with school and extra curricular activities taking up our free time. As you know if you've been reading my blog, that's no excuse to slack off on healthy eating and exercise. You just have to be creative and plan ahead. Yesterday I was unable to make my usual post due to being out of town during the day and then having a band parent meeting that night. I had planned ahead though and we ate leftover minestrone soup I had made a couple of days before.
Yes, there are going to be days when you just can't fit in your regular exercise but don't let that disrupt your whole routine. Maybe you can fit in a walk at lunch or just do some simple stretches or yoga moves that night while you relax with the TV. If not, don't give up, just exercise another time. The cardiologist who really hates to exercise has just joined a fitness club since it's too cold to swim. Our son likes to go with him so it's a great father/son time.
Today I'm going to share my favorite minestrone soup recipe from the Formica's Italian cooking class. It's easy, makes alot (sometimes I freeze the extra portion for another day) and has plenty of vegetables in it.
3 ripe tomatoes chopped coarse or 1 15 oz. can diced tomatoes
1 large onion sliced thin
2 carrots sliced thin
1/2 cup parsley chopped coarse
1 cup celery sliced
1 lb. fresh spinach
1 cup dryed beans, washed
4 cloves garlic minced
2 bay leaves
1 Tbsp. salt
1 tsp. pepper
2 tsp. oregano
1/2 tsp. red pepper or to taste
5 quarts chicken broth
1/2 lb. of your favorite pasta
1/3 cup olive oil
In a heavy soup pot, brown onions in olive oil. Add remaining ingredients except pasta. Bring to a boil, adjust seasoning, reduce heat, cover and simmer 1 1/2 hours. Add pasta and cook for 10 to 12 minutes. Makes 20 large servings.
We enjoy this soup on cold evenings with our favorite bread. I hope you will make a pot soon!