Empty the Produce Drawer Soup

Yet another recipe that came about in an attempt to use up my fresh produce before it went bad.  I've learned it's not only fun, but also thrifty to be creative with what you already have on hand.  Less food waste (something I really can't stand to do!) and less money spent on my grocery bill (something I really love!)  I've nicknamed this "Empty the Produce Drawer Soup" because that's basically how this came about.

I pulled all of the ingredients above out of the produce drawer, pantry or freezer and decided to put them all together.  Once again, I did not follow a formal recipe and kind of made it up as I went.  I figured, sautee the veggies, throw them all together and add some chicken stock, noodles and toasted baugette...all sounds good to me!

A variety of veggies chopped and ready to be cooked up

Let me say one thing about this bench scrape...I love it!  I have been wanting one for years to make it easier to pick up and move my chopped foods from the cutting board to the pot or pan.  My mother-in-law got me one for Christmas and it is silly how happy it makes me when I am chopping veggies.  As I say, sometimes it's the simple things in life that can make you happy.

What else makes me happy?  The gorgeous brown color on these mushrooms...YUM!

Ingredients:

• **Again, this is loosey-goosey.  Feel free to use the method and whatever ingredients YOU like or have on hand.**  This is what I did for this particular meal.
• 2 onions, chopped
• 2 packages of baby portobello mushrooms, wiped clean and chopped
• PRO TIP: Do NOT rinse mushrooms under running water.  This will make them taste rubbery.  Most mushrooms from the grocery store are pretty clean already. I just use a damp paper towel and wipe them off a bit.
• 1/2 cup shredded carrot
• 1/2 cup canned corn
• 1 can cannellini beans, rinsed and drained
• 3 small zucchini, chopped
• 2 cups packed spinach
• 2 stalks celery, chopped
• 4 cloves of garlic, chopped
• Parsley
• Thyme (couple of springs)
• EVOO
• S&P
• Crushed red pepper flakes (however spicy you want to make it)
• 1 box unsalted chicken stock
• 1/2 lemon
• 1/2 cup white wine
• 1/2 package whole wheat egg noodles
• French bread

Instructions:

• In the bottom of a large pot, over medium high heat, add enough EVOO to coat the bottom of the pot
• Add the mushrooms and cook until deep brown (see above photo).  PRO TIP: Do not add salt yet! Salt draws the liquid out of the mushrooms which will make it take longer for them to brown.
• Add the onions into the pot after the mushrooms are browned.  Cook for about 5 minutes.
• Add the carrot, celery, corn, zucchini, garlic and beans.  At this point you can season everything with S&P and the red pepper flakes.
• Cook everything together until tender, about 5 minutes if you chopped everything small.
• De-glaze the pot with white wine.  Let wine cook off for 1-2 minutes.
• Add your herbs and spinach, stir.
• Add the chicken stock and bring to a simmer.
• I cooked my egg noodles right in the pot of simmering veggies and stock.  Add water if you need more liquid.
• Cook noodles about 8 minutes or until al dente.
• Right before you serve I add a squeeze of fresh lemon to brighten it up.
• This night I had leftover French bread I pulled out of the freezer and made giant garlic "croutons" to eat with my soup.

Dropped those noodles right into the big pot of soup to cook.  No sense dirtying another pot just for the noodles!

I topped with chopped parsley and a little bit of Parmesan cheese when I served this. This is also a delicious meat free meal.  Feel free to use vegetable stock to make this totally vegetarian!

This also freezes well.  I made a giant batch and froze about half of it to have during a busy week when I don't have time to cook.  This way I can avoid calling the pizza delivery man and have something healthy and quick on hand!