- Keep several boxes of low-sodium broth on hand.
- In the frig, store carrots, celery, parsley, other fresh herbs (or grow your own)
- Have some small (or even large) dried pasta on the shelf
- Canned tomatoes (small and large cans) are always helpful
- Store dried herbs and spices in a dark, cool spot
- In the pantry, make sure you have onions, garlic, shallots and potatoes
If you have some chicken, pasta and vegetables from over the weekend and the above pantry items, you can try this sweet soup and see if you don’t figure out how to rearrange the ingredients for another almost instant soup sometime. Feel free to sub ingredients with what you have, Here’s how I did it:
Spicy Chicken Vegetable Soup from Leftovers serves 6
In a 10 quart soup kettle, saute onions, celery and carrots in olive oil for 6-7 minutes. Add minced garlic and continue cooking for 2 more minutes. Add rest of the ingredients except noodles and spinach and bring to a boil. Reduce heat and simmer 10 minutes. Add noodles and spinach; simmer 2 minutes. Taste and adjust seasoning. Serve hot in warm bowls with rosemary bread.
*If you have no cooked noodles, add uncooked pasta to the soup after you bring it to a boil. Cook until pasta is tender.
WINE: We liked a little California Zinfandel with this.
DESSERT: A couple of Christmas cookies still in the freezer. Other option: a little cheese. MMM leftover from our New Year’s party. All still good, too.
BEST DEALS I SAW THIS WEEK:
Seghesio Zin, 15% off with “Family Card” at Colorado Liquor Outlet on Briargate Blvd.
Eggplant, $1 ea at King Sooper’s