This soup came out really yummy, so I thought I'd give a shout out to some of my favorite methods of cooking: cleaning out the fridge and using leftovers. The Boyfriend works out of town for the week, so I am pretty much cooking for myself, but I will still utilize my method of having cooked grains/legumes/sauces on hand allow me to create a variety of meals in less than 30 minutes without sacrificing taste. This morning, I cooked a cup of dried lentils to use in breakfast bread. I can send half with him, and keep half here for my breakfast. I used this base recipe, with oats, apples, zucchini and dried cranberries. I also used less stevia and added some brown sugar since he is not a fan of all stevia sweetened things. I should have written down the recipe, because it came out super yummy. Next time I will. I just throw things together as I bake when I do the clean out the fridge meals.
Earlier in the week, I made 2 Quarts of Marinara and I had spinach and mushrooms that needed to be used up, so naturally, my 20 Minute Zesty Lentil Soup came to mind. I knew I would add white beans as well. I sauteed the mushrooms in a bit of olive oil, fresh garlic and thyme, then deglazed with some balsamic vinegar. I put away half of the shrooms for another dish and added around 10 oz of baby spinach to the pan to cook. Meanwhile, I added around 1 cup of cooked white beans, 2 cups of Marinara, and enough water to cover. I brought it to a quick boil, threw in around 1 cup of cooked brown rice, the veggies and a squirt of soy sauce and 1/2 cup of my cashew goaty cheese. I also added around 1/2 tsp of Italian Seasoning, a couple grates fresh nutmeg and lots of freshly ground black pepper and salt to taste. This was super simple and so very tasty. I hope that you are inspired to put your leftovers to good use!