According to Ella, this Chunky Italian Soup is a simple, comforting bowl of goodness. Serve with a good chunk of bread on a day you need some warming up.
After my charm bracelet was taken off my arm in France, Dave decided not to replace it. I was OK with the decision as this was already a replacement one. And I could not go through the heart break a third time. My jeweller took one of the charms as inspiration for a pendant. And I wear this when we go out. But the other day my wrist felt a little bit bare. And so I decided to buy myself a bracelet. I knew that I did not want to spend a lot of money. But it also had to be pretty enough to wear when going out. And comfortable enough to wear every day. To say the very least, I am not really a bling person. My jewellery is understated and the designs are very plain. I do however have some paste earrings which are very bling.
Today’s inspirational recipe from Lavender and Lime ♥ Chunky Italian Soup ♥ #LavenderAndLime Click To Tweet
These were bought to wear to my Aunt’s 80th birthday party which has been postponed by a year. I wear the earrings when we go out and thought that a bracelet to match would be nice. And so I went to the shop where I bought the earrings and browsed around. It took me three visits to find exactly what I was looking for. The first time I went, I received an international call that needed my immediate attention. On the second attempt I was pushed out of the way by some rude woman looking for something in the exact spot I was standing. And so on my third visit I was determined to not leave until I had made my choice. I settled on a cubic zirconia tennis bracelet. It is really stunning and I love wearing it. Do you wear bling?
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Chunky Italian Soup
- 15 mls olive oil
- 1 onion, peeled and finely diced
- 2 cloves garlic, crushed
- 2 large carrots, peeled and finely diced
- 2 ribs celery, finely diced
- salt and freshly ground black pepper to season
- 15 mls dried mixed herbs
- 15 mls dried oregano
- 2 courgettes. thickly sliced
- 4 tomatoes, cut into chunks
- 30 mls tomato paste
- 15 mls balsamic vinegar
- 15 mls apple cider vinegar
- 5 mls fructose
- 25 g vegetable liquid stock concentrate
- 1 x 400 g tin while peeled tomatoes
- 250 mls boiling water
- 10 g basil, roughly chopped
- Place the olive oil into a thick bottomed sauce pan and heat over a medium temperature
- Add the onion and sauté until soft
- Add the garlic, carrots and celery, season generously and cook until soft
- Add the herbs, stir to combine and cook for two minutes
- Add the courgettes, tomatoes, tomato paste, vinegars and fructose and stir to combine
- Cook for 2 minutes then add the stock, tinned tomatoes and water
- Stir to combine and bring to a boil
- Reduce the temperature, cover and simmer for 10 minutes
- Adjust the seasoning, add the basil and serve