Bay Leaf, Beans, Black Pepper, Cannellini Beans, Cheese, Chicken Stock, Curly Parsley, Dinner, Ditalini, Fall, Flat-Leaf Parsley, Garlic, Italian, Macaroni, Olive Oil, Parmesan, Pasta, Pink Beans, Pinto Beans, Salt, Soups & Stews, Tomato, Vegan, Vegetable Stock, Vegetarian, Winter

Simple Beans and Pasta

This is some slow, lazy, budget cooking. There was a chapter of my early adult diet that consisted entirely of lentils, rice, beans, and pasta with the occasional splurge on a nice block of cheese or some chicken. Luckily, these easily affordable foods are delicious and filling, and it’s easy to make a giant batch if you have an army to feed or just need to have dinner ready for yourself for the rest of the busy week.

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Apple, Black Pepper, Butter, Chicken Stock, Fall, Olive Oil, Onion, Pumpkin, Salt, Soups & Stews, Vegetable Stock, Vegetarian, Winter

Roasted Pumpkin & Apple Soup

This light soup is sweet, tart, and buttery. It’s perfect with a melted cheese sandwich on a cool fall day, and not so labor-intensive that those ever-increasing cold-weather lazy feelings will keep you from getting up and making it.

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Butter, Butternut Squash, Carrot, Chicken Stock, Curly Parsley, Fall, Flat-Leaf Parsley, Garlic, Green Onion, Mint, Olive Oil, Onion, Potato, Salt, Soups & Stews, Summer, Summer Squash, Vegan, Vegetable Stock, Vegetarian, Winter

Butternut Squash Soup with Mint Pistou

I love a soup that is just as good hot as it is cold. With the unpredictable Oregon springtime weather, my lately medium-low attention span, and my busy schedule, having something quick and easy that can be served a few different ways is always nice.

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