With a pointsetta swing bag sewn for a bit of holiday sass…
And ribbon recipe cards stamped…
I moved on to covering journals for the writers in my life using Alex’s tutorial… {Her work is stunning.}
And decided everyone needs a set of penguin thank you notes this time of year too.
After a flurry of sewing, stamping and wrapping, I decided if there is ever a time for a carb-loaded soup — it’s now. Pull out your spoons!
Kelli’s Veggie Minestrone
Ingredients:
1/2 onion
3 cloves garlic
2 tablespoons olive oil
1 box of rigatoni
1 can of kidney beans
1 can of white potatoes
1 can of mixed vegetables
6 carrots, sliced in rounds
4 cups chicken broth (or veggie broth)
1 can of stewed tomatoes
pepper, oregano and salt to taste
Directions:
Brown onions and garlic in olive oil for 8-10 minutes in a large soup pot. Add carrots for an additional 5 minutes. Add chicken stock, canned vegetables of choice and let simmer for 30-40 minutes on low heat. Add pasta for an additional 10 minutes. Add spices. Serve with a dash of parmesan cheese, large glass of wine and a 45-minute nap.
Enjoy!
A jolly weekend to y’all,
Kelli