On Wednesday, the Ds and I headed to Honolulu. We were conveniently able to schedule a follow-up appointment with the allergist on Thursday. We spent the rest of the time shopping, eating, and rubbing elbows with family at a wedding.
My "little" cousin LA and her fiancee SN tied the knot at the beautiful and classy Halekulani Hotel. Talk about the wedding of weddings! Every girl should want a wedding like that. While the venue was impeccably set up, the food was absolutely delicious. Glad the happy couple was so concerned about the guests eating well!
After all the indulgences last week, I think it's best to scale back and eat light this week. I noticed the weather here seems cooler than it was a few weeks ago, making it good soup weather. This recipe cheats a little and uses 2 cans of Campbell's condensed soup for the base. But when you're pressed for time on a weeknight, the canned soup ensures everything will come together quickly.
click on recipe title for printable recipe
3 slices bacon, chopped (or use 3 tbsp bacon bits + 2 tsp olive oil)
1 c chopped onion
1/2 c chopped celery
1 can Campbell's bean & bacon soup
1 can Campbell's beef broth
18 oz water
1/2 tsp salt
1 can (14.5 oz) whole tomatoes or stewed tomatoes, broken up
1/2 c pasta
1-2 c diced zucchini
1-2 c shredded cabbage
1 clove garlic, minced
1 tsp shredded basil leaves, optional