Knowing full well that I would not be in the mood to do a whole lot when we finally got home after a bus ride, a flight, and a several hour drive I took the initiative to put together a freezer meal for the following day, this way I could avoid grocery shopping the second we got home. A few nights before we left I chopped up all the vegetables needed for this soup and put it in the freezer. I took it out of the freezer when we got home so it could defrost overnight, and put it in the crockpot the following morning. When I got out of work I cooked up some whole wheat pasta to ladle the soup over and voila! We have the first detox meal of the week.
This recipe I found several years ago from Michelle Scicolone in family circle magazine . I only made a few modifications to the recipe, mainly because zucchini is out of season, and I had some spinach leftover. I swapped the zucchini for green beans and added about .5 cups of spinach. Michelle suggests making these swaps as this soup is one that can be altered depending on what’s in season.
The soup itself didn’t have a ton of flavor, but I assume because the added pesto over the top has a ton. However I think that each component of a dish should be able to stand on its own, so maybe next time I will add a little spice to the soup, hopefully this will add a depth of flavor once the pesto is added. I suppose we will see. A good thing about this soup is that it is still super hearty, though it is vegetarian, I still felt full and satisfied once I had finished. Perhaps at a time when I wasn’t concerned with detoxing I would serve it with buttered toasted French bread as a side. Mmm…
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