Minestrone with Arugula

Another soup, but this one has fresh arugula, which made it that much more delicious!  I’ve never actually thought about putting arugula into soups, or pasta (as we have done here with the No-Cook Spaghetti Sauce), but it’s a great idea.  It gives the soup a different dimension.

Choosing arugula is also showing how much I cannot wait for spring…which I think is almost here.  I think everyone is ready for the warm weather, for fresh vegetables and fruits.

The Penn Quarter Farmers Market had its opening day 2 weeks ago.  Granted, it’s still the end of winter so there aren’t too many fruits or vegetables there just yet.  Although, we’ve gotten some fresh eggs both weeks.  It’s easier to get up in the morning when there are scrambled or fried eggs waiting to be made.

Minestrone with Arugula
Adapted from: Vegetarian Times Magazine

2 tbsp olive oil
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
2 tbsp tomato paste
1 tsp paprika
2 bay leaves
1 28-oz can of diced tomatoes
14-oz vegetable broth
1 15-oz can cannellini beans, rinsed and drained
1 1/2 cup water
1 cup uncooked elbow macaroni
3 cups of fresh arugula, thinly sliced
1/4 cup Parmesan Cheese, shredded (optional)

Heat olive oil in a large pot.  Over medium heat, cook the onion, celery and carrots until vegetables are softened.  Then, stir in tomato paste, paprika, and bay leaves.  Cook for 1 minute, making sure the vegetables are covered with the tomato paste.  Add the can of tomatoes with the juice, broth, beans, macaroni and water.  Heat to a boil, and then cook over medium heat for 20 minutes.

Add arugula into each soup bowl, and pour over the soup.  Sprinkle the Parmesan cheese on top.

Mushroom Bolognese Fettucini

Although I might say this about a lot of dishes, I really did find this one to be truly amazing!  Both of us love mushrooms, so when I spotted this recipe- it was definitely a must-try.  It does take a little bit of time to simmer the sauce, therefore I would recommend it for a weekend evening.  But it’s well worth the time, every single bite.  The variety (and amount) of mushrooms in the sauce gave it a meaty texture.  Serve it with a glass of red wine (especially since you had to open a bottle for this recipe), and you’ve got yourself a treat.

Mushroom Bolognese Fettucini
Adatped by: The Italian Dish Blog

3 tbsp olive oil
2 carrots, peeled & diced
2 celery ribs, diced
1 onion, diced
salt & pepper to taste
4 garlic cloves, minced
3/4 cups red wine
1 lb baby portabella mushrooms, chopped
1/4 cup shiitake mushrooms, chopped
1 1/2 cups beef broth
2 15-oz can crushed tomatoes
2 tbsp sugar
2 tsp dried oregano
1 tsp dried thyme
1 tsp crushed red pepper

Heat olive oil in a large pot, then saute the onion, carrot, celery and garlic.  Add the salt and pepper to taste (recommendation, about 1-2 tsp).  Let the vegetables cook for about 5-10 minutes on low heat, until the onions are translucent.  Add the wine, and cook for another 5 minutes.  Then add all of the mushrooms and the rest of the ingredients.  Simmer, uncovered, for about 45 minutes to an hour; until the liquid has cooked off.  Feel free to add salt and pepper to taste if needed. 

* This step is optional.  We took half of the sauce and pureed it. We mixed the two halves together, and then poured it over the cooked fettucini.