Throwing together last minute meals takes years of practice. My mom is a genius at it—especially hearty winter soups with ripe vegetables that need to be put to good use. She will never let good food go to waste. As a young girl growing up in Sicily, even having meat for dinner was a rarity. The only time the family had meat for dinner was when a wandering chicken met its fate on the railroad tracks—the kids would be ecstatic! Needless to say, she grew up to appreciate having food on the table and how to make a meal out of anything.
4 tablespoons extra-virgin olive oil
1 medium onion
3 cloves garlic, coarsely chopped
4 celery stalks
3 medium zucchini
4 medium russet potatoes
1 teaspoon salt
1 cup lentils, rinsed
1 can (14.5 ounces) diced tomatoes with garlic, oregano, and basil seasoning
2 vegetable bouillon cubes
½ cup flat-leaf Italian parsley, finely chopped
½ teaspoon freshly ground pepper
Freshly grated Parmesan cheese
Dice vegetables and potatoes into one-inch pieces.
You can find more of Marinella and her recipes at her blog, PiazzaPress.blogspot.com.
Explore and learn about her cookbook You Never Grow Old at the Dinner Table atSpadaBooks.com.