I’ve quit drinking coffee.
I’m 3.5 days deep into my coffee detox and I feel like I’m finally starting to see the light at the end of the tunnel. My head is less fuzzy today and my arms no longer feel as if they weigh a ton. I’ve also lost some of my crankiness and gained a bit of patience, which everyone around me is sure to appreciate.
Green tea, you are my friend.
I’ve been using food, water, tea, stretching, sleep and a generous amount of kitteh cuddles to aid me in my journey towards coffee freedom.
This White Bean and Pasta Soup has comforted me along the way, with some assistance from detox salads and green juices.
This recipe isn’t that much different from the original. I omitted the sugar and, because I didn’t have any Italian seasoning on hand, I broke out the list of herbs and spices. I’ll definitely be making this soup again. It’s very versatile and would probably be great with some additional kale or cabbage thrown in the mix.
And in other, more important news… I saw something last night
It was new.
It felt kind of weird.
But it was a welcome change (except his team lost but you know, he looked happy during the first few minutes at least)
- 1 large yellow onion, chopped
- 1 carrot, chopped
- 1 rib of celery, chopped
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 3/4 uncooked pasta (I used bowties but macaroni or shells will also work out well)
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon fresh ground black pepper
- sea salt, to taste
- 2 cans cannellini beans (15 ounces each), rinsed and drained
- 1 can diced tomatoes (28 ounces)
In a large pot or Dutch oven, saute the onion, carrot, celery and olive oil until the vegetables are slightly tender.
Add the garlic and cook for 1 minute.
Add the vegetable broth, uncooked pasta, basil, oregano, parsley, thyme, rosemary, red pepper flakes, black pepper and sea salt.
Bring the soup to a boil.
Reduce to a simmer and cook, uncovered, for 15 minutes or until your pasta is tender.
Stir in the beans and tomatoes.
Simmer for 5 more minutes.
Remove from heat and serve warm.