While I did not spend this weekend drinking green beer, watching a St. Patty’s Day parade, and/or participating in some sort of fun race, it was still a good one. One that included a four mile run (longest distance in a while), Lime Fresh and fro-yo, a pedicure, and Silver Linings Playbook. Not very Irish’y’ but still fun.
The four mile run was awesome…until yesterday when my knee started aching a little bit. I’m hoping some rest will turn it around. Lime Fresh was better than I remember, as was Yogurtland. The pedicure was MUCH needed. I know Spring is upon us, but I decided to go with a super dark purple (almost black) color. My sister said it’s very emo (?). And Silver Linings Playbook was amazing! I have a new found respect for Bradley Cooper. His acting was spot on, as was Robert Di Nero’s and Jennifer Lawrence’s. If you haven’t seen it yet, please go…NOW!
So that takes us through Saturday. Yesterday morning, I woke up with a recipe idea floating around in my head. After making a quick breakfast, I got to work on a Ratatouille Soup inspired by the Ratatouille recipe from the Skinny Taste blog.
Now, you may be wondering why I was making soup at 8:30 am. Well, I wanted to avoid the following scenario: lunchtime rolls around, I haven’t gone on my grocery run yet, Vishnu’s hungry, there’s nothing to eat. In fact, that exact situation did occur, but instead of going hungry, we ate big bowls of Ratatouille soup. It’s like I have ESP or something!
You guys, this soup is so good and so easy to make. Chop and drop.
The flavor is very earthy from the herbs. The beans give this traditional vegetable dish heartiness, especially when paired with a piece of buttered toast. And the vegetables really worked well together…the soft eggplant with the slightly crunchy bell peppers – so many different textures in one bowl!
I can’t wait to eat the leftovers for lunch today.
Inspired by Skinny Taste
1 tablespoon olive oil
1 medium onion, chopped
3-4 cloves garlic, minced
half of a small (seeded) green chili pepper, minced
1 medium eggplant, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small yellow bell pepper, chopped
1 medium zucchini, chopped
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 cup red beans
1/2 cup great northern beans
2 14.5 ounce cans vegetable broth
1/2 cup tomato sauce
salt and pepper to taste
2-3 tablespoons chopped basil
Heat the olive oil in a large pot over medium heat. Add onions, garlic, and green chili pepper. Cook for 3-5 minutes, or until onion is translucent. Add the eggplant, bell peppers, and zucchini. Cook for another 5 minutes. Add parsley, rosemary, beans, broth and tomato sauce. Stir to combine. At this point, taste the broth and add salt and pepper (to taste). Cover and simmer on low heat for 25-30 minutes. The soup is ready when the eggplant is soft. Before serving, add basil, and stir.
Make this. It’s good. I swear.
Well, I’m hoping for a quiet week, since the majority of my team is in China. *Fingers crossed!* Now that I’ve typed it out, I’m sure this week will be all kinds of crazy.
Have you seen Silver Linings Playbook? Thoughts?