The ice storm that hit Atlanta this week was not unexpected but it was remarkable. I still don't think that I could correctly describe to you the difference between sleet and freezing rain but I can say that I saw a LOT of it on Wednesday night. When it was all said and done, we had about 5 inches of snow and ice in certain places.
You can check out my early ice storm pictures on Thursday's blog post. It was pretty incredible to see the ice wrapped around every single tree branch and leaf. In true Atlanta fashion though, everything melted pretty quickly. I took these pictures at 11:00 on Thursday morning.
And at 3:00 I went out and snapped a few more pictures.
I've been making a new batch of soup every 3 or 4 days this winter just to keep a supply in the frig. My newest soup recipe came from mamamiss.com. She posted a recipe for Seven Vegetable Minestrone Soup but since I didn't add ALL seven veggies, I renamed it Vegetable Minestrone.
Vegetable Minestrone Soup
Ingredients
2 teaspoons olive oil
1 medium yellow onion
2 teaspoons fresh oregano, chopped
2 teaspoons minced garlic
2 medium yellow squash, chopped
2 medium zucchini, chopped
2 medium carrots, chopped
1 - 15.25 oz. can whole kernel sweet white corn, drained
3 - 14 oz. cans low sodium chicken broth, divided
1/2 cup uncooked ditalini pasta
1 - 15.5 oz. can Great Northern beans, rinsed & drained
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz. (1 cup) grated Asiago cheese
Instructions
Heat oil in a dutch oven over medium high heat.
Add onion to pan; sauté 3 minutes, until softened, stirring frequently.
Add oregano and garlic; sauté 1 minute, stirring frequently.
Stir in squash, zucchini, carrot, and corn; sauté 5 minutes until vegetables are tender, stirring occasionally.
While the vegetables are cooking add 2 cans of broth; bring to a boil. reduce heat; simmer 20 minutes.
Add pasta and beans to pot; cook 10 minutes until pasta is tender, stirring occasionally.
Remove from heat. Stir in salt, and pepper.
Ladle soup into bowls and top each bowl with 2 tablespoons of cheese.
For those of you struggling to stay warm this winter - give this hearty Vegetable Minestrone a try. It is tasty AND warm.
Ciao!
Vegetable Minestrone Soup
Ingredients
2 teaspoons olive oil
1 medium yellow onion
2 teaspoons fresh oregano, chopped
2 teaspoons minced garlic
2 medium yellow squash, chopped
2 medium zucchini, chopped
2 medium carrots, chopped
1 - 15.25 oz. can whole kernel sweet white corn, drained
6 (4 cups) Roma tomatoes, chopped & divided (3 cups & 1 cup)
3 - 14 oz. cans low sodium chicken broth, divided
1/2 cup uncooked ditalini pasta
1 - 15.5 oz. can Great Northern beans, rinsed & drained
1 - 6 oz. bag of fresh baby spinach
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz. (1 cup) grated Asiago cheese
Instructions
Heat oil in a dutch oven over medium high heat.
Add onion to pan; sauté 3 minutes, until softened, stirring frequently.
Add oregano and garlic; sauté 1 minute, stirring frequently.
Stir in squash, zucchini, carrot, and corn; sauté 5 minutes until vegetables are tender, stirring occasionally.
While the vegetables are cooking, place 3 cups chopped Roma tomatoes and 1 can of broth in a blender; blend until smooth. Add the tomato mixture to the pot. Stir in remaining 1 cup Roma tomatoes and remaining 2 cans of broth; bring to a boil. reduce heat; simmer 20 minutes.
Add pasta and beans to pot; cook 10 minutes until pasta is tender, stirring occasionally.
Remove from heat. Stir in spinach, salt, and pepper.
Ladle soup into bowls and top each bowl with 2 tablespoons of cheese.
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