Tuesday, August 9, 2011
Last week I went to a restaurant that's been in Fayetteville for 25 years. It's a place I pass by, but rarely stop. Like a Shoney's or a Denny's, it's just not what I'm ever hungry for... at least that's what I thought! I had lunch out last week with my Mother-in-law. She was shopping for new blinds and before we knew it, it was nearly 2pm so we needed to grab a quick bite. I think the high that day was 109, I just remember the pavement felt like a BBQ grill as we hopped out of the car and went into Village Inn.
Just inside the front doors, they have a secret weapon. Before you are seated, you have to pass right by the pie case! Rows and rows of homemade pies... Country Apple, Strawberry Rhubarb, Coconut Cream, Lemon Meringue, Fresh Strawberry and Key Lime. If that wasn't torture enough, when I looked at the lunch menu they had a soup, sandwich and slice of pie special! It took us all of one second to decide that was JUST the thing we were hungry for!!!
When our plates came, there were generous half turkey sandwiches and delicious bowls of minestrone soup! Our waiter timed our meal perfectly, our last bite of soup and sandwich and here he came with two slices of pie! I ordered the Strawberry Rhubarb and Mom ordered the Chocolate Peanut Butter Cup. We waddled out of there, two happy campers!
So this morning I was searching for a good recipe to make a pot of soup that will be perfect for our dinner tonight. This one comes out of the Southern Living Dinner in a Dish cookbook that I bought at Sam's Club recently.
Beef Minestrone Soup
Makes 6 servings
2/3 cup uncooked ditalini pasta (very short, tube shaped macaroni)
2 (14 oz.) cans low sodium fat free beef broth
1 (14.5 oz.) can no salt added stewed tomatoes, undrained
1 large zucchini
1 (15 oz.) can cannellini beans or other white beans, drained
2 tsp. dried Italian seasoning
8 oz. deli rare roast beef, sliced 1/4" thick and diced
Combine first 3 ingredients in a large saucepan, cover and bring to a boil over high heat. Cut zucchini in half lengthwise and slice. Add zucchini, beans and Italian seasoning and pasta to boiling broth, cover and reduce heat, simmer 6 minutes. Add beef and cook 4 minutes or until pasta is tender.