This is some soup I whipped up two mornings ago for hubby's and our lunch. And when I say whipped up, I mean, whipped up. Well okay, I didn't whip it. But it doesn't take long to make okay?
The base of the soup is vegetable. Organic vegetable broth by Pacific to be exact. I really like it and it saves me the time of having to make my own broth. I think that I will try my hand at homemade vegetable broth at some point.
I've only recently started using vegetable broth. Before we changed our eating habits I was an exclusively chicken broth kind of gal. Years ago, I even used bouillion cubes (gasp!) but I don't anymore because of all the additives. Did you ever read the ingredient list?
I do use organic free range chicken broth on occasion. I just love the boxed kind. You can reseal it and keep it in the fridge for 7-10 days.
Here are the leftovers.
Some Mustard Greens and onions, green beans, and chopped fresh baby spinach.
I had half of a leek left in the fridge so I chopped and washed it.
I also diced up a carrot. Purely for color. I love color in my food.
2 quarts of broth
Left over veggies
1/4 pound of spaghetti (or any shape pasta)
Heat broth. Add uncooked veggies. Add pasta. Cook for 8 minutes and add cooked left over veggies.
Season with salt and pepper.
The Lunch Lady