Sunday, April 18, 2010


This recipe originated in Vegetarian Times, and I tweaked it a bit. Because it's a sickness. I almost never follow a recipe the first time.

This was *very* delicious. You know how soups need to sit for a day to really develop flavor?? Not this one. Wow.

1 T. olive oil (use the oil from sun-dried tomatoes if you've got it): 0.11
3/4 tsp. dried oregano: 0.05
3/4 tsp. dried basil: 0.05
1 stem fresh thyme, leaves pulled from stem: 0.05
1 bay leaf: 0.02
1 medium onion, diced (1.5 cups): 0.49
2 carrots, sliced thinly (1 cup): 0.50
4 leaves collard greens, sliced into thin strips and chopped: 0.25
6 cloves garlic, pressed: 0.30
1/3 cup sliced sun-dried tomatoes in oil: 0.67
1 15-oz can white beans, rinsed and drained: 0.89
6 cups water
1 cube vegetable bouillon: 0.38
3 oz alphabet pasta: 0.17
1 cup frozen peas: 0.60
1 cup frozen green beans: 0.60
2 T white wine vinegar: 0.12
salt and pepper to taste

Total: $5.25 for about 12 cups (it's a thick soup) or about $0.44 per cup

Heat oil in large pot. Heat oregano and basil for about 1 min. Add onions, carrots, collard greens, and garlic. Cover and cook 7 min, or until onion is soft.

Add sun-dried tomatoes and cook 5 min. Add white beans, 6 cups water, bouillon cube, salt and pepper. Bring soup to a boil. Add pasta. Reduce heat and simmer for 10 min. Add frozen peas and green beans and cook 5-10 more minutes. Add more salt and pepper if needed. Stir in vinegar and serve.

We had this with bread.


Anonymous said...

i love your sickness Marcia-i don't like to follow recipes exactly either....yum your soup looks great! how do you feel after that 10 miler?

Marcia said...

little bit sore, mostly the quads from the final sprint. But not too bad actually.