The Book Tour Stops Here: A Excerpt and Review of "The Summer Getaway" by Susan Mallery, Served with Fish with Three Herb Salsa & Braised Little Gems

Aloha! I am excited to be today's stop on the TLC Book Except Tour for The Summer Getaway by Susan Mallery. Along with the excerpt, I am posting a review and a dish that I think suits the summer mood of the book.

HQN; Original edition (March 15, 2022)

Hardcover 416 pages

Publisher's Blurb:

One woman discovers the beauty in chaos in this poignant and heartwarming story about the threads that hold family together from #1 New York Times bestselling author Susan Mallery.

With her divorce settlement about to run out and a mortgage she can’t afford, Robyn Caldwell needs a plan for her future. She nurtured her family and neglected herself. But how’s she supposed to think when her daughter has become the most demanding bride ever, her son won’t even consider college, her best friend is on the brink of marital disaster and her ex is making a monumentally bad decision that could bring everything crashing down on Robyn’s head? So when her great-aunt Lillian invites her to Santa Barbara for the summer, Robyn hops on the first plane.

But it’s hard to run away when you’re the heart of the family. One by one, everyone she left behind follows her across the country. Somehow, their baggage doesn’t feel as heavy in the sun-drenched, mishmash mansion. The more time Robyn spends with free-spirited Lillian, the more she sees the appeal in taking chances—on dreams, on love, on family. Life is meant to be lived on purpose. All she has to do is muster the courage to take a chance on herself.

My Quick Review:

I enjoy Susan Mallery's books for beach and pool reads as they are easy to pick up, put down, and get swept away to a vacation escape in between. They cover the gamut of relationships from family to romance and always with some character growth thrown in. Robyn is a likeable character, as are many of the supporting characters. I wanted to explore her Aunt's historic Santa Barbara house and all its treasures (and also want to know where I can get a relative to leave me a mansion or its contents--I promise to take the 15 cats with it!) ;-) Is the story completely realistic, no, but it is a good soapy drama that was fun and engaging to read and I found myself wanting to stay with the characters after I finished.

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Author Notes: #1 NYT bestselling author Susan Mallery writes heartwarming, humorous novels about the relationships that define our lives, family, friendship, romance. She’s known for putting nuanced characters in emotional situations that surprise readers to laughter. Beloved by millions, her books have been translated into 28 languages. Susan lives in Washington with her husband, two cats, and a small poodle with delusions of grandeur. 

Visit her at SusanMallery.com.

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Excerpt:

Robyn faked her way through lunch. She preferred to mull over Madison’s bombshell before

talking about it. She alternated between disbelief and resignation. What had Cord been thinking? Dating his daughter’s fiancé’s twin sister? Really? Couldn’t he settle for someone only ten years younger who wasn’t related to Kip?

Once she was home, she quickly texted her ex, asking him to stop by that evening. Within

seconds, he answered with, What did I do now?

She ignored the question.

Six works for me. See you then.

She thought about texting Harlow and asking her about her father dating Zafina, but decided that wasn’t a good idea. Based on her daughter’s silence on the subject, she would guess Harlow didn’t know. Better to find out if it was a weekend fling that could be ignored or something that was going to blow up in their faces.

“Dammit, Cord,” she muttered, wondering why, four years after their divorce, she was still dealing with his messes.

In the kitchen, she got out ingredients for a citrus marinade. Once she’d juiced the oranges and the limes, she chopped basil before turning her attention to the chicken pieces. She carefully removed the skin and any visible fat. While she’d always tried to provide healthy meals for her family, since she’d started dating Jase, she’d become even more aware of the food she prepared. She put the chicken and marinade into a large resealable plastic bag. She’d just finished when Austin, her youngest, walked into the kitchen.

“Hey, Mom,” he said, stretching before slumping onto one of the bar stools by the large island. 

 

His dark blond hair fell into his eyes. He was tall and lean, with that too-skinny look teenaged boys had. Sometime in the next couple of years he would start to fill out.

“You’re home early.”

“It was only a six-hour fishing charter.”

“That’s why you were gone before sunrise.”

“I had to be on board by five thirty.”

“Pesky fish and their timetables.”

Austin flashed her a grin. “I blame the fishermen.”

“Them, too.”

Austin, barely eighteen and a recent high school graduate, eyed the plastic bag. “More chicken?”

“It’s healthy.”

“Did you have to start dating a cardiologist? All we ever have is chicken and fish.”

She held in a smile. “That’s not true. Last week I made vegetarian enchiladas.”

“I know, but I try not to think about it. Couldn’t you start seeing a guy who owns a rib place? That would be better for me.”

“It’s not bad for you to learn to eat healthy. You won’t be eighteen forever.”

“I’m figuring I’ll be eighteen for about a year.”

She laughed. “I think you’re right. You hungry?”

“Always.”

She cleaned up, then walked to the refrigerator. “Isn’t there leftover Thai?” A takeout dinner she and Austin had shared. Something they would only have when Jase wasn’t coming over.

“I had it for breakfast.”

“There’s still some of the poached salmon. I could heat that and put together a salad.”

Austin made a gagging noise in the back of his throat. “I want something good.”

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You can read the next excerpt at From the TBR Pile tomorrow:

Here are the rest of the stops on the excerpt tour:

Monday, February 21st: Books Cooks Looks  
Tuesday, February 22nd: Reading Reality 
Wednesday, February 23rd: SusanLovesBooks 
Thursday, February 24th: Kahakai Kitchen 
Friday, February 25th: From the TBR Pile 
Friday, February 25th: View from the Birdhouse 
Sunday, February 27th: Subakka.bookstuff 
Monday, February 28th: Laura’s Reviews 
Tuesday, March 1st: Bookchickdi 
Wednesday, March 2nd: The Bookish Dilettante 
Thursday, March 3rd: What is That Book About 
Friday, March 4th: The Romance Dish 
Sunday, March 6th: The Cozy Book Blog 
Monday, March 7th: Girl Who Reads 
Tuesday, March 8th: Bibliotica 
Wednesday, March 9th: Helen’s Book Blog 
Thursday, March 10th: Satisfaction for Insatiable Readers 
Friday, March 11th: Book Reviews and More by Kathy 
Sunday, March 13th: Novel Gossip 
Monday, March 14th: Books and Bindings 

What food would I pair with this book? As it was set in Florida and California and on the water in both, a healthy fish dish is in order.

 

I have all kinds of fish recipes on the blog but this book took me back to a 2010 post, where I made three local fish with Nigella Lawson's Three Herb Salsa and Braised Little Gems (Lettuce) from her Forever Summer cookbook. These dishes definitely have that healthy, summer vibe going on.

You can find the recipes here.

Note: A review copy of "The Summer Getaway" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.  

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.

 

Golden Summer Squash and Corn Soup (with Rice) for Souper (Soup, Salad & Sammies) Sundays

I pinned an article on "30 Soup Recipes Perfect for Summer" from an Eating Well Magazine email recently and the recipe for Golden Summer Squash and Corn Soup caught my eye this weekend. Summer squash and corn are plentiful right now and it sounded good with the lemon juice and feta cheese. 

Eating Well says, "Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta. Source: EatingWell Magazine, July/August 2009"

I made a couple of small changes to the recipe--using one yellow crook-neck squash and one zucchini and adding an extra cup and a half of broth and a half-cup of rice to the soup. My changes are noted in red below.

Golden Summer Squash and Corn Soup 
Slightly Adapted from EatingWell.com
(Makes 4 Servings)

1 Tbsp extra-virgin olive oil
1 medium shallot, chopped
2 medium summer squash (about 1 lb), diced (I used 1 yellow/1 zucchini)
3 tsp chopped thyme or other herbs, divided
(I added 1/2 cup white rice)
1 (14 oz can) low-sodium chicken or vegetable broth (I used 4 cups non-chicken broth)
1/4 tsp salt, or to taste
1 cup fresh corn kernels (from 1 large ear)
1 tsp lemon juice
1/4 cup crumbled feta cheese

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.

Notes/Results: I really like this simple soup with its flavors of lemon, thyme, and feta along with the sweet corn and mild squash. It's relatively quick to make and healthy too. I added extra broth and rice to make it a bit more of a meal but it would be good without--or if you want low carb you could use cauliflower rice. In any case it's tasty and satisfying and I would happily make it again.

Let's see who is in the Souper Sundays kitchen this week!

Shaheen from Allotment2Kitchen is here with Cherry Tomato Orzo Pasta Salad. She says, "We finally have some homegrown tomatoes. Here we have yellow Galina Cherry tomatoes and chocolate cherry tomatoes - no red ones yet though, they are coming though. I made this Tomato Orzo Pasta Salad."

Thank you to Shaheen for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy healthy week!

Vegan Ma-Po Tofu with Tomatoes for Cook the Books June/July Pick: "Kitchen Chinese" by Ann Mah

I'm sneaking in right under the wire for today's deadline for Cook the Books. I actually had the book finished and my dish made a few days ago but life got in the way and I wasn't able to get my  personal laptop replaced until today. Better late than never! Our book this round was Kitchen Chinese: A Novel About Food, Family, and Finding Yourself by Ann Mah, selected and hosted by my fellow Hawaii-based blogger Claudia of Honey From Rock. (You can see her announcement post here).

From my Kindle:

Isabelle Lee thinks she knows everything about Chinese cuisine. After all, during her Chinese-American childhood, she ate it every day. Isabelle may speak only kitchen Chinese--the familial chatter learned at her mother's knee--but she understands the language of food. Now, in the wake of a career-ending catastrophe, she's ready for a change--so she takes off for Beijing to stay with her older sister, Claire, whom she's never really known, and finds a job writing restaurant reviews for an expat magazine. In the midst of her extreme culture shock, and the more she comes to learn about her sister's own secrets, Isabelle can't help but wonder whether coming to China was a mistake . . . or an extraordinary chance to find out who she really is.

--Patricia Wells, author of Vegetable Harvest and We'll Always Have Paris... and Provence

I was very happy that Claudia picked this book as right now with all that is going on with life and the world, I am really appreciating lighter reads. I had read and enjoyed the author's book The Lost Vintage that I reviewed as part of a blog book tour two years ago (see that review here), and in fact, I bought Kitchen Chinese after reading The Lost Vintage but with astronomically high TBR piles on my Kindle and in print, I needed the push to get it read. I think the tagline of the book describes it best, "A novel about food, family, and finding yourself." When Isabelle Lee gets fired from her fact-checking job in New York, she heads to Beijing to regroup and to stay with her estranged sister Claire, a high-powered expat attorney. Isabelle really wants to be a serious journalist but finds herself writing about restaurants, food and life styles for an expat magazine. There are new friends and a a couple of romantic entanglements for her and her attempt to crack the walls her sister has put up. Is it a little predictable, sure... but it is charming with heart and humor and had me craving Chinese food with every page. If you like lighter foodie fiction that you can escape with, it is an enjoyable way to pass the time. If you prefer wine and vinyards and dual time periods, give The Lost Vintage a try too.   

Food Inspiration:
This book is so full of food--from the descriptions of Chinese regional cuisines at the beginnings of chapters, to the many dishes Isabelle tries in restaurants and cooks at home, to the recipes the author includes in the back. Not everything consumed is Chinese--there are plenty of other cuisines and even fusion dishes mixed in.

When it came to my bookish dish, I have really been craving Ma-Po (or Mapo) Tofu but it is hard for me to get a meat-free version at many Chinese restaurants because the minced pork is such an integral part of the dish. Recently, I bought a package of plant-based ground meat alternative on sale and I thought it would be the perfect chance to use it. I could have found a more traditional recipe or used the one the author provides in the book but I wanted to cook a Mark Bittman recipe this week to take part in I Heart Cooking Clubs potluck week, and I found his version with diced tomatoes that sounded simple and good. 

Vegan Ma-Po Tofu with Tomatoes
Slightly Adapted from Mark Bittman via TheDailyMeal.com
(Yields 4 Servings)

1 Tbsp peanut or vegetable oil
1 Tbsp minced garlic
1 Tbsp minced ginger
1/4 tsp red chile flakes, or to taste (I used Sriracha to taste)
4 oz ground pork (I used 12 oz Lightlife Plant-Based Ground) 
1/2 cup chopped scallions (+ extra to serve)
2 cups chopped tomatoes (canned are fine, just drain juices) (I used diced fire-roasted)
12 oz firm silken tofu, cut into small cubes
2 Tbsp soy sauce
salt, if needed
chopped fresh cilantro or scallions for garnish

Put the oil in a large, deep skillet over medium-high heat. When it’s hot, add the garlic, ginger, and chile flakes and cook just until they begin to sizzle, less than a minute. Add the pork and stir to break it up; cook, stirring occasionally, until it loses most of its pink color and begins to crisp, 3–5 minutes.

Add the scallions, tomatoes, and stock. Cook for a minute or two, scraping the bottom of pan with a wooden spoon to loosen any brown bits of meat. Add the tofu and cook, stirring once or twice, until the tofu is heated through, about 2 minutes.

Stir in the soy sauce; taste and season with salt and more red chile flakes if you like. Garnish with cilantro and serve.

Notes/Results: So simple and really delicious. This was my first time using the Lightlife Plant-Based Ground and it browned and crisped right up and the little bites I took tasted pretty close to cooked hamburger. The flavor and texture when it was mixed into the dish made it even more difficult to tell it was plant-based meat. I used entire package of the faux meat that I got on sale and certainly don't think the dish suffered for the extra. ;-) The tomatoes are not traditional but they are a nice touch that brightens the dish. I happily dug into my bowl and enjoyed it with the rice. My leftovers the next couple of days were equally good. I will happily make this dish again and I think it is one you could serve to vegans, vegetarians and meat-eaters with equal success.

It's Potluck week at I Heart Cooking Clubs so I am linking this Mark Bittman recipe there. 

I'm also sharing this post with the Weekend Cooking event  being hosted by Marg at The Adventures of An Intrepid Reader. It's a weekly event that is open to anyone who has any kind of food-related post to share. You can see this week's post here.

Entries are due today and Claudia will be doing her roundup on the Cook the Books site soon after. If you missed this round and you like food and books and foodie books, join us for August/September when Debra of Eliot's Eats is hosting the novel Recipe for a Perfect Wife by Karma Brown.

 

The Book Tour Stops Here: A Review of "The Blue Zones Kitchen" by Dan Buettner, Served with Coconut Chia Pudding

I am very excited to be a stop on the TLC Book Tour for The Blue Zones Kitchen: 100 Recipes to Live to 100 by Dan Buettner, a gorgeous new cookbook from National Geographic. Along with my review, I'm sharing a tasty and healthy recipe for Coconut Chia Pudding from the book.

Publisher's Blurb:

Best-selling author Dan Buettner debuts his first cookbook, filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest.

Building on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones, home to the healthiest and happiest communities in the world. Each dish–for example, Sardinian Herbed Lentil Minestrone; Costa Rican Hearts of Palm Ceviche; Cornmeal Waffles from Loma Linda, California; and Okinawan Sweet Potatoes–uses ingredients and cooking methods proven to increase longevity, wellness, and mental health. Complemented by mouthwatering photography, the recipes also include lifestyle tips (including the best times to eat dinner and proper portion sizes), all gleaned from countries as far away as Japan and as near as Blue Zones project cities in Texas. Innovative, easy to follow, and delicious, these healthy living recipes make the Blue Zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness.

Hardcover: 304 pages
Publisher: National Geographic; 1st edition (December 3, 2019)

My Review:

I have been reading and learning about the blue zones for a few years now--those places around the world where people live the longest, and live happy and healthy lives. I'd watched Dan Buettner on a few talk shows before the book came out and I was on the waiting list at the library before I had an opportunity to jump on this book tour and I consider myself really lucky to get a copy of my own to review. The Blue Zones Kitchen is actually more than a cookbook, it's also a wellness book, a travelogue and a resource for healthy eating and longevity. Because it is published by National Geographic, you know it's going to be full of beautiful and breathtaking photos of food as well as the blue zones it represents and some of the people living their best lives in the five blue zones: Sardinia (Italy), Okinawa (Japan), Nicoya (Costa Rica), Ikaria (Greece), and Loma Linda (California). 

The book starts with an index of the recipes and a general introduction to the blue zones, tips for eating to be 100, and The Blue Zones Food Guidelines which include Retreating From Meat, Go Easy On Fish, Cut Down on Eggs, Eat A Daily Dose of Beans, and Slash Sugar. Indeed, Buettner notes that he chose plant-based recipes for the book as his research shows that eating mostly plants is the best way to achieve longevity. From there the book is broken down by each zone with a slice of life there, key foods and people of the region and of course the recipes. The recipes include small plates, entrees, salads and soups, beverages and desserts. Not every recipe has a picture, but those that do are stunning and the information on the people, foods, and customs interesting. There's a page on How to Cook Beans (remember your daily dose) and a list of the Top Longevity Ingredients for each country and a Metric Conversions chart. 

The only thing I found lacking was a good index of the recipes by type and ingredient. When I cook it's usually based on what foods I have on hand or want to eat and the type of dish it is--main dish, breakfast, salad, etc.--the recipes are only listed by country which isn't exactly practical in the kitchen. Otherwise I have no complaints and I've tagged many recipes to make from each country like from Sardinia, Quick Greens and Onions, Fennel and Potato Cassola, Toasted Fregula with Asparagus, Spaghetti with Walnut Pesto, Porcini Mushroom Risotto, Quick and Chunky Tomato Sauce, and Chickpea (Falafel) Patties. From Okinawa I want to try Green Papaya Champuru, Sweet and Spicy Carrot Medley, Mushroom Dashi, Cream of Pumpkin Soup, Tofu Steak with Miso Mushrooms, Iced Banana Turmeric Smoothie, and Chinese Five-Spice Banana Ice Cream with Roasted Pineapple. From Nicoya I tagged Veggie Hash with Corn and Onions, Hearts of Palm Ceviche, Hearts of Palm Picadillo, Tender Bean, Potato and Onion Stew, Sweet Corncakes, Lemonade with Chan (or chia) Seeds, and Breadfruit (Ulu) Poke. Ikaria, Greece tempted me with Tomato Pasta Soup, Fennel Pot Pie, Chickpea Soup with Lemon and Herbs, Winter Potato Salad, Baked Rosemary Chickpeas, Ingenious Garlic Spread, and Ikarian Winter Ratatouille. Finally from Loma Linda, California I tagged Cantaloupe Berry Cooler, Granola Mexicana, Oatmeal Breakfast Cookies, Adventist Gumbo, Haystacks (Adventist Taco Salad), Veggie No-Meat Balls, One-Pot Lasagna Soup and 4-Ingredient Chocolate Mousse Pie.

The recipes I looked at and the one I have tried so far seemed easy enough. Those challenged by limited shopping options may struggle with some of the ingredients like fregula, yucca or green papaya--although for example with an ingredient like hearts of palm, although I can buy it fresh here, the recipe mentions that canned or jarred can be used and may be easier to locate for most people. A natural foods store and a good grocery store should get you most of the ingredients called for. It may not be the book for a beginner cook or a voracious carnivore, but those interested in cooking to improve or maintain their health will find plenty to love about The Blue Zones Kitchen. I am looking forward to cooking much more from it as soon as I have shaken the bug I have been battling. 

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Author Notes: Dan Buettner is the founder of Blue Zones, an organization that helps Americans live longer, healthier lives. His groundbreaking work on longevity led to his 2005 National Geographic cover story “Secrets of Living Longer” and two national bestsellers, The Blue Zones and Thrive. He lives in Minneapolis, MN. 

Visit him on Facebook, Instagram, and Twitter, and at his website bluezones.com. 

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I had planned to cook multiple dishes from this book before reviewing it but I have felt under the weather this past week and didn't get to it. I do plan to make a soup or two from the book and the No-Tuna Tuna Salad (because I am always looking for a good vegan tuna salad recipe) soon, and I'll report back on those dishes. With the sore throat I have been nursing all week, it's cold, smooth and fruity foods that sound the best to me and so the Coconut Chia Pudding from the Loma Linda section was the recipe that tempted me the most. I've made chia pudding before but don't usually use coconut cream or add lemon zest and I wanted to see what they added to the mix. I followed the recipe for this one, just adding a bit of granola and pumpkin seeds to the fresh berries for the topping. 

Update: You can see the recipe and my trial of the Tomato Pasta Soup here!

Coconut Chia Pudding
Reprinted from The Blue Zones Kitchen
(Makes 6 Servings)

Chia seeds, a staple of the Adventist diet, which pack a punch of nutrients as well as an energy boosting blend of omega-3 fats, fiber, protein, vitamins, and antioxidants, have recently become a popular superfood, but their origins are ancient; the Maya used them as food for runners and warriors to enhance endurance and strength. Chia seeds gel up and thicken in liquid, which makes this smooth, creamy pudding something that is healthy enough to eat for breakfast but decadent enough to enjoy as a dessert. 

1 cup coconut cream
1 cup coconut milk
3 Tbsp agave network
1/2 tsp finely grated lemon zest
1/2 (3 oz) chia seeds

Whisk coconut cream, coconut milk, agave nectar, and lemon zest together. Pour over chia seeds and stir well.

Cover with plastic wrap and let sit until thickened, at least 40 minutes or overnight in the refrigerator.

When ready to eat, stir well and top with fruit, nuts, and seeds, if desired.

Note: You can substitute stevia or honey for the agave, and swap in soy milk, almond milk, or rice milk for the coconut milk. If you're watching your fat intake, reduce the amount of coconut or just use a plant-based milk. If you do so, reduce the liquid to 1 1/2 cups to maintain consistency.

Notes/Results: This was perfect for me--sweet, but not too sweet and good coconut flavor. If you have never had chia seed pudding, this is a good starter recipe--the coconut cream makes it ultra rich and creamy. I like to but some fruit on the bottom of my serving dish and another layer on top of the pudding. This makes a good breakfast, snack, or dessert and I would happily make it again.

I'm linking up this post to this month's Foodies Read. You can check out March's Foodies Read linkup, hosted by Heather at Based on a True Story, to see what everyone is reading this month.   

And I'm sharing it at the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Note: A review copy of "The Blue Zones Kitchen" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.  

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.

 

Ellie Krieger's Family Favorite Minestrone for Souper (Soup, Salad, & Sammie) Sundays

Sometimes a simple classic is in order for the soup bowl and this week I was craving minestrone, the perfect mix of pasta, vegetables and beans. I found Ellie Krieger's Family Favorite Minestrone through the healthy food pages of the Washington Post.

Ellie says, "This Italian-style soup, chock-full of vegetables, beans and pasta in a tomato-y broth, is sure to become a staple in your home. It has a crowd-pleasing appeal, is easy to whip up, and makes for a convenient, filling, flavorful meal that is packed with nutrition. Feel free to change the vegetables and herbs to use up those you happen to have on hand."

Family Favorite Minestrone
Slightly Adapted from Ellie Krieger via TheWashingtonPost.com
(Makes About 6 Servings)

2 Tbsp olive oil
1 large onion
2 ribs celery, diced (1/2 cup)
1 large carrot, scrubbed well, then diced
1 medium red bell pepper, seeded & diced
1 medium zucchini (about 8 oz), diced
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp kosher salt, or to taste
1/2 tsp black pepper
28 oz canned, no-salt-added crushed tomatoes (I used diced, fire-roasted tomatoes)
48 oz (6 cups) no-salt-added vegetable or chicken broth
15 oz canned no-salt-added small red beans, drained and rinsed
1/2 cup dried, whole-grain elbow pasta
1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish

Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion, celery, carrot, and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.

Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring for 2 minutes. Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta. 

Uncover, increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender. 

Divide among individual bowls; garnish each portion with the cheese.

Notes/Results: Simple, satisfying and good, it hit the spot--especially when served with garlicky bread for lunch. With the pasta (I admit I added more than called for) and beans, it's a thick soup, so if you want it more brothy, use the right amount of beans and/or add extra broth. I would happily make it again.

Linking up to I Heart Cooking Clubs where it's our February Monthly Food Trends Challenge, Grandparent Food! with classic dishes from back in the day.

Let's see what is going on in the Souper Sundays kitchen:

Tina of Squirrel Head Manor brought a "recovery meal" for all the health stuff her family is having, saying, "Bacon, Corn Potato Chowder - a recipe from Curtis Stone. It's filling and served with fresh baguette it makes a decent lunch. Plus it's easy and fun to make."

Thank you Tina for joining me this week!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

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