L's little sister P. P loves rolling as much as L does! Obviously a passion they share. P belongs to my friend J and it was love at first sight. P is about as sweet as can be. They're both everything a Canadian Horse is supposed to be.
It's been snowing here for an hour or so and we're right in the center of a blizzard warning that's up for the next 33 hours. The forecast is for 16 to 24 inches of snow with steady high wind. Ya well...so long as it doesn't get cold!
Going to be a nice day for soup!
Hey I made this up! Actually, I screwed it up. It was delicious anyway!
Start with equal parts finely chopped carrots, celery and onion (mirepoix), about 1/3 of a cup each. This is an Italian soup so I added a couple of cloves of chopped garlic, a generous pinch of Italian Seasoning and a generous pinch of red pepper flakes.
I sweat that mixture in a tablespoon of olive oil with a little pinch of salt. For about 7 to 10 minutes. Until the mixture is soft and translucent. When it smells great you know you have it right. You can use extra virgin olive oil but you'd just be wasting good olive oil. The heat will drive off the subtle flavors.
Add two cups of chicken broth and bring it to a boil.
Add a 14 1/2 oz. can of chopped tomatoes and I let it boil for maybe 45 minutes. Canned chopped tomatoes have calcium in them to help keep them firm and you really have to let them boil to break them down. If you're using fresh chopped (peeled) tomatoes 15 or 20 minutes is fine.
Then add a half cup of white rice. I forgot to do that! Let it simmer gently for about 20 minutes.
Taste your soup to see if it needs some salt. Add salt a little at a time if it tastes flat.
Finally add 2 or 3 big handfuls of whole baby spinach, cover, turn off the heat and let it sit until you're ready to serve.
This is *delicious* soup. So easy to make. I don't do anything hard!
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