What a weird week for weather in Chicago. Wednesday was almost 90 degrees by Thursday it was 58 degrees and raining. By this weekend we are full into fall.
I ran a 3.5 mile race today in Long Grove, IL. It was humid and rainy, but as always, after the race was done I was glad I did it. By the time I got home, I just wanted to get warm and settled in for the night.
Some green Tea, toast with orange marmalade and the new Eric Church vinyl Desperate Man (check it out, it is really good!) and than a really long nap :). So thankful for a great mother in law who had my children for the day. What a perfect afternoon.
I have been checking out all the new fall fashion out right now. And I am loving it all.
J Crew Factory is having a sale :). Here are a couple of my favorite items from there.
And check out these adorable booties from sole society.
I am going to leave you with a minestrone soup recipe I found a while back that I love.
- 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
- 32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
- 2 tsp olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 (28 oz) can petite diced tomatoes
- Parmesan cheese rind (optional)
- 2 bay leaves
- 1/4 cup chopped fresh Italian parsley
- 1/2 tsp kosher salt and fresh black pepper
- 1 medium 8 oz zucchini, diced
- 2 cups chopped fresh (or frozen defrosted) spinach
- 2 cups cooked small pasta such as ditalini, al dente (or GF pasta)
- extra parmesan cheese for garnish (optional)
Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Add the remaining broth, tomatoes, beans, parmesan cheese rind, salt and pepper. Add the parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.Remove the bay leaves and parmesan rind. Season to taste with salt and black pepper.