Soups on!

I created this soup which I must say is rather delightful.  So much so I had to take a picture of it and share my "recipe."  Please note that often when I cook, I just kind of wing it, so my measurements are rough estimates.

Carrot and White Bean soup with Greens

1/2 yellow onion, chopped
2-3 cloves garlic, minced
3-4 carrots, peeled and chopped
1 can cannellini (great northern) beans
1 cup (ish) pasta (tonight I used orzo - maybe 1/4 cup of orzo - I've also used rotini)
3 cups (ish) chicken broth (or vegetable if you're going all vegetarian)
1 tea. basil
1 tea. parsley
salt and pepper to taste

1 bunch of greens (tonight was swiss chard - I've used kale and spinach - collard greens would also work), rinsed and sliced or chopped


Saute onions and carrot in a couple tablespoons olive oil, 5-7 minutes.  Add garlic and saute another couple minutes.  Add cannellini beans (drained and rinsed), pasta and chicken broth.  Season.  As the pasta absorbs the broth, you may need to add more.  I like my soups thick, but this would be nice brothy, too.  About 5 minutes or so before you want to serve, add greens and cook until they've wilted slightly.

I made cornbread muffins using my Ratio cookbook.  I had to wing it a little because the ratio concept is based on weights, and I don't have a kitchen scale (and frankly I'm not sure I want one because it's one more gadget I'd have to store and I'm not doing enough of my own baking creations yet that warrant a kitchen scale).  They turned out pretty tasty, though.  I like mine with a little Parmesan cheese on top - healthy, fast and delicious dinner!