Thank you all so very much for all your well-wishes! I think they’ve helped…I’m feeling much better now. I don’t think I could run a marathon, but then again, I couldn’t do that before I got sick either, so I think I’m good. 🙂

Last night I finally cooked something. Even though it’s a jillion degrees outside, I decided I wanted soup. Feel-Better Soup. So I chopped and chopped and stirred and stirred, and we feasted on this nutrient-packed dish, along with an ear of corn-on-the-cob each. Actually, we ate the corn first, while we were waiting for the soup to simmer, and we found that it makes an excellent appetizer! I think we’ll do that more often during the summer, when each cob is a mere 25 cents.

So, the soup. I made it up as I went, and I tried to write everything down once I was done, so hopefully I didn’t forget anything. It’s such a forgiving soup, though, so it probably wouldn’t matter if I did. I think you could add any vegetable, any bean, any pasta, and still end up with a good meal.

I’ve been crafting, too, though I’ll have to wait to post photos until the recipients of said crafts have received their goodies. I have two swaps ready to be mailed out on Monday, so the photos will be coming soon.

Today’s agenda includes work (Am I late? Oh, just a few minutes more!), the World Cup, and maybe a nap. Happy Sunday, everyone!

Feel-Better Vegetable Soup

2 tablespoons olive oil
1/2 large yellow onion, chopped
3 carrots, peeled and sliced
3 cans vegetable broth and 1 can water
1 can diced tomatoes with basil and garlic
1 teaspoon dried thyme
3 red potatoes, diced
1 small broccoli crown, cut into small florets
1 cup green beans, trimmed and cut into 1-inch pieces
1 can great Northern or cannellini beans, rinsed and drained
1/2 cup ditalini or other small pasta
Salt and pepper to taste
Freshly grated Parmesan cheese for topping

Heat olive oil in a large soup pot over medium-high heat. Add onion and carrot and saute for 4 to 5 minutes, until onion has softened. Add broth, water, tomatoes, thyme, and potatoes, and bring to a boil; simmer 5 to 10 minutes. Add broccoli, green beans, great Northern beans, and ditalini, and cook 10 minutes more, until pasta and potatoes are tender. Add salt and pepper to taste, and top each serving with a sprinkling of Parmesan.

Makes 6 to 8 servings.