Today I thought I may be reaching the end on my walk back from the gym to my apartment.
I live in an apartment complex on the top of a hill. A gym is located at the bottom of the hill. Jen goes down the hill feeling energized, pumped, ready to hit that treadmill, pump that iron face the day. Jen finishes her work out, goes up the hill wanting to die, suffering from asthma like symptoms, with calves burning. Jen then reaches her apartment and has to walk up the three flights of stairs to her door. A modern day Jack and Jill story. Sometimes I feel like tumbling down after my workouts. I do not know if this is a sign that my workouts are not high intensity but my Apple watch states that my heart rate is highest while walking home from the gym.
My usual grueling stroll back from the gym today was especially excruciating because, between the time that I entered the gym doors to the time I left, it became an arctic tundra outdoors. Not only was it a balmy 26 degrees but I also was facing some sort of extreme wind conditions. It was that kind of wind where you are literally fighting to take each step and not be blow away. Even the garbage man laughed at me. I didn't appreciate that.
My usual grueling stroll back from the gym today was especially excruciating because, between the time that I entered the gym doors to the time I left, it became an arctic tundra outdoors. Not only was it a balmy 26 degrees but I also was facing some sort of extreme wind conditions. It was that kind of wind where you are literally fighting to take each step and not be blow away. Even the garbage man laughed at me. I didn't appreciate that.
With this sudden winter-like temperature and the forecast of 3 inches of snow tomorrow, I knew one thing. Soup was needed. I love making soup because first, everybody loves to eat soup! Second, it is kind of a pantry emptying meal where you can customize it to feature the things you have in your fridge and cabinets. Sometimes I get really aggressive when I go grocery shopping and buy every vegetable available, only to find them sitting in my fridge for days. I had an abundance of red pepper, zucchini, and an amazingly beautiful head of rainbow chard (I told you I got aggressive). Last weekend, I went to a new Italian market the town over and almost cried because of the beauty of their Italian sausages. This soup was the perfect recipe to feature them. The added sausage makes it hearty enough to feed a family, or kids, but feel free to omit if you are looking for the traditional vegetable minestrone. Don't be intimated by the large list of ingredients. You can customize this yourself, and also, you just throw in all the veggies at once. This is really a 30 minute meal.
1 pound sweet or hot Italian sausage
1 zucchini diced into 1/4 inch cubes
1 cup celery diced
1 cup carrots diced
1 red bell pepper finely chopped
1 cup frozen peas
1 cup onion chopped
3 cloves garlic minced
3 tbsp tomato paste
1 14 oz can diced tomatoes
6 cups chicken stock
1 head rainbow chard cut into small pieces
1 14oz can cannelli beans
1 tbsp dried Italian seasoning (parsley, oregano, basil will do)
1 tbsp olive oil
1/2 cup arborio rice
1/2 teaspoon salt
1/2 teaspoon pepper
parmesan cheese for serving
red pepper flakes (optional)
Heat a large dutch oven or soup pot to medium high heat. Remove the Italian sausage from the casing and add to the pain. Break it up into tiny bits using a wooden spoon. Cook on until sausage is fully browned. Remove from pan and place on a paper towel to drain the excess grease. Add olive oil to the pan and add the onions, garlic, celery, carrots, and bell pepper to the pan. Cook on medium heat for five minutes or until the onions have become translucent. Add in the tomato paste and stir around to fully coat the vegetables. Add in the diced tomatoes , zucchini, and chicken stock. Season the broth with the Italian seasoning. Bring the broth to a boil. Once boiling, add in the rice and reduce heat to low. Cover and cook on low until the rice is tender. About 20 minutes. Add in the beans and cook for an additional five minutes. Season to taste with salt and pepper. Add in the rainbow chard and stir to combine, making sure the chard has properly wilted. Ladle into individual bowls and serve with parmesan cheese. Add red pepper flakes if you would like an extra kick of heat.
1 zucchini diced into 1/4 inch cubes
1 cup celery diced
1 cup carrots diced
1 red bell pepper finely chopped
1 cup frozen peas
1 cup onion chopped
3 cloves garlic minced
3 tbsp tomato paste
1 14 oz can diced tomatoes
6 cups chicken stock
1 head rainbow chard cut into small pieces
1 14oz can cannelli beans
1 tbsp dried Italian seasoning (parsley, oregano, basil will do)
1 tbsp olive oil
1/2 cup arborio rice
1/2 teaspoon salt
1/2 teaspoon pepper
parmesan cheese for serving
red pepper flakes (optional)
Heat a large dutch oven or soup pot to medium high heat. Remove the Italian sausage from the casing and add to the pain. Break it up into tiny bits using a wooden spoon. Cook on until sausage is fully browned. Remove from pan and place on a paper towel to drain the excess grease. Add olive oil to the pan and add the onions, garlic, celery, carrots, and bell pepper to the pan. Cook on medium heat for five minutes or until the onions have become translucent. Add in the tomato paste and stir around to fully coat the vegetables. Add in the diced tomatoes , zucchini, and chicken stock. Season the broth with the Italian seasoning. Bring the broth to a boil. Once boiling, add in the rice and reduce heat to low. Cover and cook on low until the rice is tender. About 20 minutes. Add in the beans and cook for an additional five minutes. Season to taste with salt and pepper. Add in the rainbow chard and stir to combine, making sure the chard has properly wilted. Ladle into individual bowls and serve with parmesan cheese. Add red pepper flakes if you would like an extra kick of heat.
RSS Feed
