Books and Soups and Such

I’m reading a book about introverts. As an introvert, it’s eye-opening. All along, I thought I was messed up. It turns out I’m just introverted.


In all seriousness —> read this book —> Quiet: The Power of Introverts in a World that Can’t Stop Talking 

I’d love to write a long winded post about how today was rainy and sad which resulted in me sipping 18 glasses of tea, reading books and more books, cooking up a storm and blah-blah-blah…

But frankly, I’ve got more reading to do. I’m learning all about myself, yo.


Indian Summer Corn, Tomato and Green Bean Minestrone
Source: Wall Street Journal 
Printable Recipe

1 pint cherry tomatoes
3 small Italian peppers
2 handfuls of green beans, trimmed and cut into 1″ pieces
3T olive oil
salt, pepper
1 onion, chopped
3 cloves garlic, minced
1 1/2C frozen corn
1 summer squash, diced into small pieces
1/2tsp ancho chili
1 tsp smoked paprika
4C vegetable broth
5 peeled canned Roma tomatoes, chopped with liquid from can reserved
2C cooked orzo (optional for serving)
Parmesan (optional for serving)

Turn on broiler. Place cherry tomatoes, peppers, and beans on a baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Broil for about 6 minutes, until tomatoes have softened, split, and have a little color. You will need to keep a close eye on these and give them a stir to avoid overcooking them. Remove from oven and allow to cool.
Once vegetables are cooled, chop peppers into bite-sized chunks.
In a large pot, heat 2T olive oil. Add onions. Cook until translucent, about 4 minutes. Add garlic. Cook until fragrant, about 1 minute.
Add corn, squash, chili, and paprika. Cook until corn and squash are tender, about 15 minutes.
Add tomatoes, peppers, and beans. Cook until heated through, about 3 minutes.
Add Roma tomatoes, broth, and reserved tomato liquid. Heat through and simmer for about 15 minutes. Salt and pepper to taste. (Note: You may need to add additional broth depending on how thick/think you want your soup to be)
To serve: Place in bowls and top with 1/4C cooked orzo +/- a sprinkle of parmesan


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