I’ve been practicing my staring technique. Staring at a blinking cursor on a blank screen; staring at a cooling mug of coffee; staring at raindrops traveling down the kitchen window; staring at the television.
“I should bake,” I think, but can’t even manage that.
I’m lingering before a crossroads, staring at divergent paths mere steps ahead. I cannot walk towards any one direction, on a road to any outcome. I’m weary. I want to rest a while, here in the center of the road, and just stare towards an unknown.
My brain was not meant to process all this.
Vegetarian Minestrone Soup
- ½ onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cups green beans, cut into ½ inch pieces
- 3 garlic cloves, minced
- 2 teaspoons dried oregano, crushed
- 2 Tablespoons fresh sage, minced
- 1 28 oz. can chopped tomatoes
- 6 cups vegetable broth
- 2 zucchini, diced
- ½ cabbage, shredded
- 2 14 oz. can cannellini beans, drained
- ½ bag frozen peas
- In a large pot, saute onion, carrots and celery until beginning to soften. Add green beans and saute 5 minutes longer. Add garlic, oregano and sage and sauce for 30 seconds. Add tomatoes and broth, and bring to a boil, reduce heat and simmer 45-60 minutes until beans are almost tender.
- Add zucchini, cabbage and beans and cook another 15 minutes or until cabbage has softened and green beans are tender. Add peas and heat through. Season with salt and pepper.