Happy Friday, friends!
Let me introduce you to my good pal, Stoup.
Stoup is thicker than a regular ol’ soup, but thinner than stew. Because of that, he’s kinda the lone kid on the jungle gym and often gets forgotten about after school. It breaks my heart, really, because I love him so much and can see that he has so much hidden potential.
Here’s what’s so cool about Stoup. To eat him, you can use a spoon OR a fork…a bowl OR a plate. He’s more filling than a soup and is pretty healthy, too, if you really think about it. Plus, he’s totally easy to make. As in all you need is 15 minutes.
So whatdaya say? Wanna be friends with Stoup, too?
You’ll need some alphabet pasta! I got this whole wheat one from Whole Foods and love it. It makes me feel young again and is super fun to eat….even if you’re eating by yourself.
The rest of the ingredients are easy: canned diced tomatoes, feta, lemon zest and garlic. It’s sorta like a Mediterranean feast in a bowl. I don’t know about you, but I could live off feta and diced tomatoes.
This is seriously one of my favorite meals to make for myself. It’s light but still filling and I always feel healthy after eating it because there’s green things in it. Plus, it’s ridiculously tasty and easy to make.
I balance out the green things with huge chunks of feta, obviously.
Greek Alphabet Stoup
16 oz alphabet shaped pasta (I used a whole wheat variation that I found at Whole Foods)
1 T extra virgin olive oil
1 T balsamic vinegar
1 32-oz can diced tomatoes
1 10-oz bag baby spinach
8 oz crumbled feta cheese
1/2 tsp salt
pinch of black pepper
2 lemons, zested
2 cloves garlic, minced
Cook the pasta in boiling salted water. Drain and set aside.
In the same pot (but off the heat), add the garlic, olive oil, lemon zest, vinegar, tomatoes, salt and pepper. Add the pasta and spinach and place back over low/medium heat and cook until the spinach wilts.
Remove pasta from stove and add the feta.
Garnish with an additional drizzle of olive oil if desired.