Tuesday, December 28, 2010

soupy seconds

Sometimes it is just too much to think about going to the grocery store with an infant. (Melt down in aisle 12!) This always seems to happen just as I run out of food. Go figure. I have become quite resourceful, however, at scouring my cupboards and creating something. A little of this, a little of that and hey, what do you know - I made lunch and saved myself from going to the store yet again...or at least from going right away and being hungry while I am shopping! This sensational soup is my latest secondhand find. I used a bit of leftovers from a lot of things we had recently and created a first class dish.

I started with some veggie broth - which is inevitably in my fridge. To that I added some chickpeas I had leftover from a greek wrap. Next I chopped up two small red potatoes that had been destined for hashbrowns that were never made. I also tossed in a handful of campanelle pasta that was used in a pesto side dish the night before. I also had some spinach leaves that I thought would be good in a salad til it got so cold outside. I sauteed them in a bit of oil and salt and tossed them in too. I let is all meld together with some salt and pepper while the taters got tender and the pasta became al dente. Once ready I topped it with a sprinkle of parmesan cheese we had used on spaghetti too.

Who knew I had such an amazing dish laying around in a bunch of leftovers? Take a look around your own kitchen before you run out to the store. See if you can come up with something without spending a dime. I'm certainly glad I did! (And the carnivore is glad I managed to cut the grocery budget too.)

P.S. I am entering this in the Charity Souper Bowl in honor of Miss Kitty.

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