Wednesday, January 26, 2011
"The Snow-drop, Winter's timid child,
Awakes to life, bedew'd with tears."
- Mary Robinson
3 cups chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan cheese
In slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on HIGH for 3 to 4 hours. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top
This is the newest block for the Layer Cake Block Quilt-A-Long. I'm not that happy with it, but I am working with leftover fat quarters and have to be 'creative' with what I have left. I'm not sure I will get all 12 blocks, so it may be a 9-block quilt.
I finished my Mug Rugs for the Quilter's Gallery Swap and hope to get them out this Saturday. Yes, quite different - a very sedate and a little bit fun. The cross stitch is one of my mini versions of my huge house on the hill, our large spruce (we once ran a large tree farm and lumber mill), and the courthouse step block represents one of the buildings - the first court house in NY.
I got my embroidery blocks done, but didn't get to setting them into the pieced blocks so they look a little bare for photos. Plus when I pull the scrap bin out I just get going in other directions.
I am so delighted that you girls have enjoyed the soup recipes, but remember my cooking was for the National Soup month of January. February will hold new beginnings.