Pasta Fagioli2 tbsp olive oil1 qt roasted pepper & tomato soup (Trader Joe’s)2 c low sodium vegetable broth1/2 lb ditalini pasta2 (15.5 oz) cans cannellini beans, drained and rinsed1 small onion, chopped2 cloves garlic, minced1 tbsp dried oregano1/2 tsp red pepper flakes 1 1/2 tsp salt1 tsp dried basil1 tbsp fresh thymefresh basil, approx. 6 leaves
[[MORE]]Cook pasta until just before al dente, don’t cook all the way through, it will continue to cook in the soup. In a large pot add 1 tbsp oil and sauté onion over medium low heat until softened, add garlic, dried herbs, and remaining oil. Add beans and 1 cup of veg broth to deglaze the bottom of the pot. Heat together for about 2 minutes. Add entire quart of tomato soup, bring to a boil, cover, reduce to a simmer and heat together for about 5 minutes. Stir in fresh herbs and pasta, cover and continue to simmer until pasta is cooked and soup is heated through. Add remaining vegetable broth until desired soup consistency is reached. I just got my wisdom teeth out so basically I can’t eat solid food and for someone like me who loves to cook, it’s torture. This is my all time favorite soup to make in the colder months, but I made it in August and it’s just as good. FYI the Trader Joe’s pepper/tomato soup is NOT vegan, but this recipe could easily be adapted to be vegan if you just use a different tomato soup. I tend to like my soup very thick so I don’t use a lot of vegetable broth to thin it out, so feel free to add more if you want a more “soupy” consistency. The only thing you’re really cooking in this is the onion and garlic, the rest is mostly throwing it all in the pot and heating it through. If you think of it that way, this is the easiest dish to make! Also in the photo I used elbow macaroni pasta, because the store didn’t have ditalini. You can pretty much use any small pasta shape.

Pasta Fagioli

2 tbsp olive oil
1 qt roasted pepper & tomato soup (Trader Joe’s)
2 c low sodium vegetable broth
1/2 lb ditalini pasta
2 (15.5 oz) cans cannellini beans, drained and rinsed
1 small onion, chopped
2 cloves garlic, minced
1 tbsp dried oregano
1/2 tsp red pepper flakes
1 1/2 tsp salt
1 tsp dried basil
1 tbsp fresh thyme
fresh basil, approx. 6 leaves

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Anonymous asked:

Can we get any camping edition cooking in combat boots!? Hope I'm not too lateasking

Of course! I don’t have any exact recipes, but I’ll make a post of what I cooked :) we made a pizza and some sautéed squash/green beans over the campfire. A cast iron skillet/grill pan is the key!!!

This (vegan) Grilled Corn Summer Succotash served in endive cups is the perfect 4th of July appetizer!! If you’re not feeling the handy little endive cups, try serving it as a side salad at your next BBQ.

Grilled Corn Summer Succotash
2 ears corn, grilled1 (8.5 oz) can lima beans4 radishes, cut into matchsticks1/4 c fresh cilantro1/4 c lime juice1/8 c extra virgin olive oil1/2 tsp cayenne pepper 1 tsp salt1/2 tsp pepper
Combine all ingredients, chill, and serve. I find it’s easiest to cut the radishes by slicing them on the thickest setting of a mandoline slicer, then stacking them up and slicing them.

This (vegan) Grilled Corn Summer Succotash served in endive cups is the perfect 4th of July appetizer!! If you’re not feeling the handy little endive cups, try serving it as a side salad at your next BBQ.

Grilled Corn Summer Succotash

2 ears corn, grilled
1 (8.5 oz) can lima beans
4 radishes, cut into matchsticks
1/4 c fresh cilantro
1/4 c lime juice
1/8 c extra virgin olive oil
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper

Combine all ingredients, chill, and serve. I find it’s easiest to cut the radishes by slicing them on the thickest setting of a mandoline slicer, then stacking them up and slicing them.

I’m sorry for my lack of updates lately! I guess photos like this explain why. I’ve been SO simple with my what I’ve been lately, and I’m enjoying fresh, seasonal vegetables more than anything. All of my herbs are growing so fast in my garden I can’t get enough. This tomato salad is what I eat probably, no, definitely what I eat every single day for lunch. I will never ever be sick of it. The key is the salt and tomatoes in the fridge, the juices from the tomatoes mix with the olive oil and it’s sooo delicious. I am drooling as I type this.

Simple Tomato Salad
1/2 pint cherry tomatoes1/2 tsp kosher salt (sometimes i use coarse sea salt)3 fresh basil leaves1/4 tsp extra virgin olive oilSlice tomatoes in half and combine in a bowl with salt and chopped basil leaves. Put bowl in fridge for 10+ minutes (it’s zoo yummy if the tomatoes are super cold!). Remove from fridge, drizzle with olive oil and serve.

I’m sorry for my lack of updates lately! I guess photos like this explain why. I’ve been SO simple with my what I’ve been lately, and I’m enjoying fresh, seasonal vegetables more than anything. All of my herbs are growing so fast in my garden I can’t get enough. This tomato salad is what I eat probably, no, definitely what I eat every single day for lunch. I will never ever be sick of it. The key is the salt and tomatoes in the fridge, the juices from the tomatoes mix with the olive oil and it’s sooo delicious. I am drooling as I type this.

Simple Tomato Salad

1/2 pint cherry tomatoes
1/2 tsp kosher salt (sometimes i use coarse sea salt)
3 fresh basil leaves
1/4 tsp extra virgin olive oil

Slice tomatoes in half and combine in a bowl with salt and chopped basil leaves. Put bowl in fridge for 10+ minutes (it’s zoo yummy if the tomatoes are super cold!). Remove from fridge, drizzle with olive oil and serve.