I don't know about where you live but in Rochester, NY fall is upon us. The tree are changing color, the breeze kicks around the fallen leaves, and icy rain pours like you wouldn't believe about 3 times a week.
With weather like this, even taking the bus home from campus can be a task that ends with me being soaked from head to toe. After a full day of classes, battling a waterfall to get into my apartment was not what I had in mind.
Luckily, on days like this, I can walk from my freezer to my microwave, and in no time at all be greeted by a warm, thick, delicious soup... If I've planned ahead.
I am a firm believer that the freezer is there to be used and I'm not just talking about for booze and ice cream.
This recipe is tasty hot off the stove, but just as wonderful defrosted throughout the cold months.
1 tablespoon Olive Oil
1/2 an Onion
2 cloves of Garlic
3 small Potatoes
1 large Zucchini
1 can Cannellini Beans
3 cans of Low Sodium Beef Stock
2 cans Stewed Tomatoes
1/2 teaspoon Crushed Red Pepper
1 teaspoon Oregano
1 teaspoon Italian Seasoning
1/2 teaspoon Garlic Powder
1/2 pound of Dried Pasta