FEATURE 1 teaspoon basil ½ teaspoon oregano ¼ teaspoon thyme 2 bay leaves Salt and pepper, to taste
Hearty vegetable soup
Instructions: Sauté the vegetables until tender. Add garlic and sauté for thirty seconds to one minute. Add the stock, tomato juice, tomato paste, and diced tomatoes.
Bring to a boil. Let simmer for thirty minutes. Add pasta and cook until tender. FY
Kathy Schlaich is a contributor to Forever Young and has reported for publications across the country.
Courtesy of GreenField Manor Executive Chef Mike Arena BY KATHY SCHLAICH
E
xecutive Chef Mike Arena has been serving meals to the 120 residents at GreenField Manor for the past five years. Arena learned culinary skills on the job; he’s cooked for various restaurants and another local senior living facility, as well as out-of-state establishments. ½ stalk celery, diced One of his favorite creations is a 4-5 carrots, diced hearty, healthy vegetable soup that 1 red pepper, diced he says, “goes well with just about 1 green pepper, diced anything.” This soup is popular 1 zucchini, seeded and diced among residents and can be served 1 yellow squash, seeded and as a stand-alone meal with a loaf diced of crusty bread and salad, or as an 3 minced garlic cloves accompaniment to a larger meal. 1 bag chopped frozen spinach Hearty vegetable soup 1 quart vegetable stock 3 cups V8 or tomato juice Courtesy of Mike Arena, executive 1 small can tomato paste chef at GreenField Manor 1 can diced tomatoes Ingredients: ¼ cup acini di pepe pasta 1 white onion, diced
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