I know you probably don't want to hear it…
… But San José is sunny and hot right now! Yes, we're hovering around 80 degrees Fahrenheit. But can I walk around in shorts and skirts? Unfortunately, I can't, due to extreme unwanted attention on behalf of our less intelligent male counterparts. So that means I have to pretty much walk around bundled up, sweating my socks off. Fine, I exaggerate.
So why am I making… soup?
Well, if you go to Guanacaste, the Northwestern province of Costa Rica, they will tell you if you are hot, have some soup, coffee, hot chocolate, or another hot food or beverage. They seem to think it cools you down. What do you think?
However, that's not exactly why I'm making soup.
I'll admit, for a while there I was feeling a little unmotivated in the kitchen. As my mom says, that's not a good sign. But lately I'm back to dreaming up different flavors, feeling inspired in the kitchen, and basically having food on the brain 24/7. This is awesome news, and I have some exciting cooking and baking adventures planned. Also, soup rocks. Whether it's 20 below with wind chill, or 30 degrees Celsius, it's a healthy way to start off the year and get lots of nutrition packed into one little bowl.
1 TBSP butter
½ small onion, chopped
1 small carrot, peeled & chopped
1 medium zucchini, chopped
1 clove garlic, minced
4 cups vegetable broth
2 cups water
9 oz pasta of your choice
1 cup (baby) spinach
Salt & fresh ground pepper
Parmesan cheese, grated
In a large pot, melt butter over medium-low heat. Then add onion, carrot, zucchini, and garlic. Cover and reduce heat to low and cook for 8-10 minutes until vegetables are slightly softened.
Add broth and water and raise heat to medium-high heat to bring to a boil. When boiling, add salt to taste and pepper. Reduce heat to low and add pasta. Simmer until the pasta cooks to al dente. Once cooked, add the spinach and stir to combine. Serve with grated Parmesan cheese.