Fall is now upon us and I thought it fitting to share a recipe for a hearty soup. Last night my husband said he was craving a savory soup called Zuppa Toscana he used to eat at a chain restaurant called Olive Garden. While I have never had the soup myself, I did some researching and was determined to come up with a healthy version of this nostalgic stew to nourish and fill our bellies. Watching my husband fill his bowl with seconds leads me to believe I did something right.
Yesterday was the first day of Spring and I could not be more excited. It’s amazing what the sunshine and warm air does for your spirit. To me, spring signifies change-it symbolizes the change from brown to green, from cold to warm, from bare bushes to colorful blooms, and it is symbolizing much change in my life right now. This is a season of transition for me, and while it may not always be easy and it’s often times scary, it is exciting and full of so much life and beauty.
“Change is the essence of life. Be willing to surrender what you are for what you could become.”
If you haven’t noticed, I have a thing for frittatas. I was talking to a good friend on the phone as I was making this for the second time (in two days!) and she asked what I was making for dinner. When I told her I was making a frittata, she laughed and said, “Of course you are!” It’s too good not to. I brought this particular frittata over to a dear friend’s birthday brunch one day, and the next I found myself making it for dinner. It also makes great leftovers, which I love, and it’s easily adaptable to whatever vegetables and spices you have on hand. If you’ve never made a frittata, give it a try and let me know what you think.