My daughter, Meredith, is wanting me to give her a 30 minute recipe each week. . .sort of a recipe for working mothers. I can not come up with a new recipe for 30 minutes each week. Barbequing in the summer is the only time that really works for me. But I do have a lot of strategies that I have used over the years.
I am back in saddle buying cookbooks. I have a wall of cookbooks and the main reason that I buy them is to read them, frequently going to bed with one. I recently purchased The Urban Pantry by Amy Pennington. The book is almost too green for me. As Mr. Radish said, if he ever hears the word “sustainable” it will be too soon for him. This is not her fault, the pretty woman is decades younger than ourselves. But she does have a few good strategies. One of which is clean out your refrigerator minestrone. Hers takes hours because she cooks her beans, but I used canned cannelloni, and I had to cook up some pasta. If efficient you can cook this in 40 minutes, really efficient, 30 minutes.
Bring water to a boil, and add some pasta. Cook and drain. Even better if you have some leftover pasta.
Take some onion, sauté it in a little olive oil, add six cups stock or water. Bring to a boil. Simmer ten minutes or more, put in about 2 cups diced vegetables* from the refer or garden. Cook until vegetables are cooked. Add a can of cannelloni beans, and the cooked pasta, cook about five minutes, and add a cup of fresh parsley mixed with what you want.* tomatoes, carrots, onions, celery, zucchini, green beans, cauliflower, etc. etc.
Naturally this recipe can be increased. Do not forget the salt. Although I only salted mine at the table.