Tales, recipes, and general observations from the unique perspective
of a mother of two kids with an 18 year age gap, and "bonus mom" to an active middle schooler.
This is what I made for dinner tonight. We have a vegetarian house guest, so I wanted to come up with a new veggie option. It was also a good practice run for the next time our favorite Brit veggies, Mark and Suzy, visit again!
Ingredients
4 carrots, sliced
1 large onion, chopped
2 stalks celery, sliced
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
6 cups Vegetable Broth
2 medium zucchini, sliced
4 plum tomatoes, chopped
1 mini can of V8 juice
1 1/2 cups frozen cheese-filled tortellini
1 (15 ounce) can red kidney beans, rinsed and drained
Grated Parmesan cheese
Directions
Place the carrots, onion, celery, garlic, thyme and 3 cups of the broth in a 6-quart sauce pot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
Add the remaining broth, V-8 juice, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese.
Tales, recipes, and general observations from the unique perspective of a mother of two kids with an 18 year age gap, and step mother to an active middle schooler. In the world of parenting, pre and post the internet age, I've pretty much seen it all and don't mind sharing what I've learned.
This is what I made for dinner tonight. We have a vegetarian house guest, so I wanted to come up with a new veggie option. It was also a good practice run for the next time our favorite Brit veggies, Mark and Suzy, visit again!
Posts
