Add It Up

It's holiday party week at work. 3/5 nights this week had social-professional occasions, and to keep YJDKIY from snacking on the less than not so good for you, well, snacks, I decided to make a pot of soup and have a bit as a pre-party dinner. It's a lot easier to pass up the passed hors d'oeuvres without a tummy screaming FEEEEEEDMEEE.






TORTELLINI SOUP
Dry Barilla Tortellinis - $4.95
Pacific Low Sodium Vegetable Broth - 2/$4 (but I only used $3 worth)
Baby Spinach - $3.50 (only used about $2.75 worth)
Sweet Yellow Onion - $.79
Red Bell Pepper - $2.79 (this was the WEIRDEST r.b. pepper EVER. I swear it tasted like nasturtiums, which I know is equally as weird. I think it was too green. Honestly, I avoided eating it in the soup)
3 carrots - in fridge, we'll say $.50 though
3 garlic gloves (not pictured, absent on portrait day apparently!) - in stock, but hows $.05
Seasoning - in cabinet (thyme, parsley, oregano, garlic powder, kosher salt, white whine vinegar)
TOTAL: $14.83
SERVINGS: Guessing 6-8
PRICE PER SERVING: roughly $2

Not bad, but the baby spinach and pepper were a little pricey for their contributions. I recommend acquiring spinach at Sam's Club where it is much cheaper and just as fresh and subbing the pepper for something else...dunno what though.


PS: I knew nasturtiums were edible, but Wiki just proved I'm not crazy!
All parts of the plant are edible. The flower has most often been consumed, making for an especially ornamental salad ingredient; it has a slightly peppery taste reminiscent of watercress, and is also used in stir fry. The unripe seed pods can be harvested and pickled with hot vinegar, to produce a condiment and garnish, sometimes used in place of capers, although the taste is strongly peppery. The mashua (T. tuberosum) produces an edible underground tuber that is a major food source in parts of the Andes.