1 pot chicken stock with meat
couple handfuls of fresh spinach (chiffonade)
1 cup frozen mixed veggies
1 handful (or to taste) parmesan cheese
pasta (I used acini di pepe)
Holy cow is this good. I made chicken soup earlier in the week for all the colds that cam floating through the house and when I wanted lunch I thought it looked boring. So I started rummaging in the pantry. I tossed in the acini di pepe while the soup was simmering and it sucked up a fair bit of juice, that looked better. Then I remembered I didn't use all the spinach for that salad last night...in that went. Only about 1 cup of frozen mixed veggies left in the freezer...that won't do for a dinner...toss! Then I looked at it and realized it was just missing the parmesan. Ta Da! It really hit the spot today so I thought I'd share.
babetoo, acini di pepe is only found in our Italian center market. Its a wonderful size for soups and salads I just love it! I think I'm going to be using it a lot. You can use any little pasta you like though.
And yes, Bugs is my daughter, I really need to update my picture files, she is 15 now and growing faster. My younger daughter actually does a lot of cooking, but is more interested in Facebook than in DC.
You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix