The sickness bug has hit my family. The main symptoms are low grade fever, soar throat, and some are coughing. Talon, Jaren, Beauchene and Elody have had it. I started with the soar throat last night. Not Fun! On top of that, Matt woke up with a rib causing him pain. Late this morning, I was briefly watching Martha Stewart's cooking segment and watched her make Rustic vegetable soup starting with a marinara sauce. I decided that we were having that for dinner. So I set some chicken bones on to boil in one crock pot and a marinara sauce in another. I also cut up some chicken breast and set them to marinate in some buttermilk. After I took Matt to the chiropractor, we came home and made dinner. We made the bread crumbs from my homemade wheat bread and seasoned it with salt, pepper, garlic and onion powders and parsley. Everything turned out so yummy! That soup is a definite keeper. Matt suggested next time we add a pound of the smoked sausage roll cut up in slices.
Marinara sauce Makes 5 cups
• 2 (28-ounce) cans whole peeled tomatoes
• 1/4 cup extra-virgin olive oil, plus more for serving (optional)
• 2 cloves garlic, smashed
• 1 tablespoon chopped fresh oregano
• Coarse salt and ground pepper
• Cooked pasta, for serving (optional)
• Parmesan cheese, for serving (optional)
Directions
1. Place the tomatoes in the bowl of a food processor and process until smooth. Transfer to a medium saucepan along with olive oil, garlic, and oregano; season with salt and pepper and bring to a boil over high heat. Reduce heat and cook at a rapid simmer, stirring occasionally, until thickened slightly, about 20 minutes. Serve with cooked pasta, garnished with cheese and a drizzle of olive oil, if desired.
Rustic Vegetable SoupServes 4
• 1 tablespoon extra-virgin olive oil
• 1/2 small yellow onion, diced small (1/2 cup)
• 2 medium carrots, diced medium (1 cup)
• 1/2 small green cabbage, core removed, diced large (2 1/2 cups)
• 2 1/4 cups Marinara Sauce (1/2 recipe)
• 3 1/2 cups reduced-sodium chicken broth
• Coarse salt and ground pepper
• 1 medium zucchini, diced large (1 1/2 cups)
• 1 can (15.5 ounces) cannellini beans, drained and rinsed
• Freshly grated Parmesan cheese, for serving (optional)
Directions
1. In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.
I didn’t add the beans and I doubled the soup using all the marinara sauce.
