It all started when I posted this picture over the weekend.
Childhood artwork, circa 1990’s
Normally, I can’t stand the thought of mushy spaghetti and meatballs being stored in a shelf stable can. Really now, who had the imagination to come up with the idea of storing spaghetti in a can?? A can! Not to mention the mystery meat.
But this silly little drawing left me smiling. It also left me in the mood for tomato smothered noodles. And soup too. I’m not sure if Chef Boyardee has come up with this sort of thing yet (spaghetti & meatball soup?) but this recipe from Moosewood Restaurant’s Cookbook brought me instantly back to my childhood.
You know. In a totally delicious, non-canned, sort of way.
I like to think this is the grown up, healthified, adult version of an old childhood favorite.
Only there’s more vegetables. No mystery meat. Much less salt. And a lot more flavor.
I think you’ll enjoy it. 😀
Moosewood’s Eastern European Minestrone—as seen on this website.
Minestrone soups will always leave you with countless options, and you can change the ingredients to fit your own personal taste preferences. Broccoli would make a nice addition, as would water chestnuts, asparagus tips, and/or beets. Use whatever your kitchen happens to have on hand, and you really can’t go wrong.
I highly recommend doubling this recipe, as it freezes well and can be used for lunches throughout the week. Serve with a warm, crusty hunk of bread and enjoy! 😀
- 1-1/2 cups chopped onions
- 2 garlic cloves, minced
- 1/4 cup thinly sliced celery
- 2 Tbsp olive oil
- 2-1/2 Tbsp. sweet paprika
- 1 tsp ground caraway seeds
- 1 cup diced carrots
- 3/4 cup green beans, cut into 1/2-inch pieces
- 1/2 cup diced peeled turnips
- 3/4 cup diced red pepper
- 1 15-oz. can white beans, drained and rinsed
- 1 28-oz. can diced tomatoes
- 1 quart (4 cups) water
- 1 Tbsp. lemon juice
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 ounces whole wheat spaghetti, broken into 1-inch long pieces
- 2 Tbsp. chopped fresh dill
- In a large soup pot on medium heat, cook the onions, garlic, and celery in the olive oil for 8 minutes, stirring occasionally. Add the paprika and caraway, and stir for a minute.
- Add the carrots, green beans, turnips and bell peppers, cover, and cook for 5 minutes, stirring occasionally. Add the white beans, tomatoes, water, lemon juice, salt and pepper and bring to a boil.
- Stir in the pasta pieces, cover and simmer on medium heat until the pasta is al dente, 10 to 15 minutes. Stir in the dill. ENJOY! 😀
Question: What were some of your favorite school lunches when you were small? Do you still enjoy them or have your tastebuds changed over the years?
That looks good! I used to love that canned stuff 😉
PB&J rocked then and it still does 🙂
I loved grilled cheese and ABCs 123s (remember those?!)
I completely forgot about ABCs 123s until you just mentioned them. I used to love those. 😀
I honestly can’t remember what I ate for lunch when I was a kiddo. All I remember was buying school lunch on “salad bar day” – I always loaded up on the bacon bits and ranch dressing. 🙂
A couple of my childhood meals that I loved were pigs in the blanket and grilled cheese! I still love both, except for now I will eat the tomato soup with the grilled cheese. Unfortunately I do not eat either of these that often though 😦
I ate PB&J’s from elementary school through high school. I asked my mom to make a turkey sandwich for me once (which she did), then got upset at lunch because I didn’t have my usual PB&J! It is still my favorite, though I have grown up and expanded my options!
Ha – my parents always used to serve me and my sis the canned stuff! But not anymore – now it’s homemade! 🙂