Vegetarian Minestrone Soup


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

  • Servings: Serves 8-10
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  • 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


  1. 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.
  2. 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.



Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup

My hand fumbles for the snooze; 40 minutes’ worth of snooze, if I’m honest. This morning, the kitties were left without a playmate as I curled up on the couch, latte in hand and head filled with fog and aching.  I almost rested on the landing as I trudged  the six flights to my office, my energy so low I could barely scramble up.  Most of today’s lunch is still in the refrigerator. Lunch is a contraindication to the nausea and dizziness.  Until yesterday, I thought sugar withdrawal was a myth, a dietary Loch-ness.  I’m a believer now.

 Feel like shit – eat like shit – feel like shit – eat like shit – feel like shit.

 How else could I feel after eating an entire 8×8 pan of fudge, 12 servings of panna cotta and half of a nectarine cake in the course of two weeks?  Ugh.  I’ve decided to commit to a 21-day sugar strike to return my body to healthy-ish, semi-working order before Italian pasta school next month.  Preparing the bod for pasta and gelato overload.

 It’s detox day 5 and I’m grieving the loss of my tool of the trade.  In an attempt to rescue the mass exodus of nectarines hurdling from my tree, I baked a warm, bubbly nectarine crisp with a cinnamon, oat, butter, almond meal and pecan crust.  Yum, right?  No yum – a fruit crisp needs sugar, period.

 I fared better with this crock pot vegetable soup.  Look ma, no sugar!

Slow Cooker Vegetable Soup
Serves 6-8

2 cups Chopped onion, carrot and celery blend (mirepoix)
14.5 oz. can Chopped tomatoes
2 Bay leaves
1 t. Thyme (dried)
3-4 cups Chicken stock
¾ cup Frozen peas
¾ cup Frozen corn
Salt and pepper to taste
1 T. Fresh lemon juice

Combine first 5 ingredients in slow cooker.  Cook on high for 2 hours or until carrots are soft.  Add frozen vegetables and cook on high for 30 additional minutes.  Remove bay leaves and season with salt and pepper.  Finish with lemon juice to add brightness.