Post Grad Slump

The random findings & babblings of a twenty-something living in Philadelphia. I graduated college in 2009 and I'm still getting used to this thing we call the "real world."

My favorite things include Philadelphia (the city, the sports, the food), traveling, ice cream, giraffes, taking pictures, & finding recipes online that I'll probably never actually get around to making. It's an interesting mix, but so am I.

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olive garden inspired minestrone soup
i’m craving some soup right now. this looks delicious!
i’ve never had olive garden’s minestrone soup, so i’m not sure what exactly i’m missing, but this version looks quite tasty (&healthy!)

Ingredients:
2 Tbsp olive oil1 small onion, chopped1/4 cup zucchini, chopped1/2 cup frozen cut green beans1/4 cup celery, minced2 cloves garlic, minced 4 cups vegetable broth1 (15 oz) can red kidney beans, drained1 (15 oz) can small white beans, drained1/2 (14 oz) can diced tomatoes1/2 cup carrots, julienned2 Tbsp fresh parsley, minced1 tsp. dried oregano1 tsp. salt1/2 tsp. black pepper1/2 tsp. dried basil1/4 tsp. dried thyme1 1/2 cups hot water3 cups fresh baby spinach1/3 cup small pasta shellsDirections:Heat olive oil in a large saucepan or soup pot over medium heat and saute onion, celery, garlic, zucchini and green beans, about 5 minutes.  The add vegetable broth, diced tomatoes, beans, carrot, hot water and spices.  Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.  Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve.

[via eat-yourself-skinny] View high resolution

olive garden inspired minestrone soup

i’m craving some soup right now. this looks delicious!

i’ve never had olive garden’s minestrone soup, so i’m not sure what exactly i’m missing, but this version looks quite tasty (&healthy!)

Ingredients:

2 Tbsp olive oil
1 small onion, chopped
1/4 cup zucchini, chopped
1/2 cup frozen cut green beans
1/4 cup celery, minced
2 cloves garlic, minced 
4 cups vegetable broth
1 (15 oz) can red kidney beans, drained
1 (15 oz) can small white beans, drained
1/2 (14 oz) can diced tomatoes
1/2 cup carrots, julienned
2 Tbsp fresh parsley, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small pasta shells

Directions:

Heat olive oil in a large saucepan or soup pot over medium heat and saute onion, celery, garlic, zucchini and green beans, about 5 minutes.  The add vegetable broth, diced tomatoes, beans, carrot, hot water and spices.  Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.  

Add baby spinach leaves and pasta, cooking an additional 20 minutes, then serve.

[via eat-yourself-skinny]

  1. a-lovely-way-to-burn reblogged this from postgradslump
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  3. princessmarceyy reblogged this from postgradslump and added:
    [via eat-yourself-skinny]
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  7. monicalammy reblogged this from postgradslump and added:
    Craving a hearty and high in protein minestrone soup so bad right now… But minus the pasta carbs.
  8. deerav reblogged this from champagnetoasts
  9. eatbetterlivewell reblogged this from champagnetoasts and added:
    Olive Garden-esque Minestrone Soup The players: 2 Tbsp olive oil 1 small onion, chopped 1/4 cup zucchini, chopped 1/2...
  10. inspirationstuff reblogged this from champagnetoasts
  11. champagnetoasts reblogged this from postgradslump and added:
    Relevant to the grilled cheese sandwich I devoured last night for dinner [yes, I’m 7 years old] this would have been the...
  12. postgradslump posted this

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