Yummy...a good rainy-day dinner

Unfortunately, or, I guess to be more accurate, fortunately, the rain stopped and it got nice outside way before dinner.  The only reason I'm tempted to say "unfortunately" is because this is definitely a great dinner for a rainy, chilly day.

I'm sorry I don't really have pictures.  It's a ballet night which means very little time.

Today I made two things that were fairly healthy, well one of them is very healthy, and they both were very easy.  I wanted to share them with you so you can make them too.  You just have to promise not to tell anyone how easy they are.  Hey, you might as well let them be impressed.  : )

Minestrone
1 T extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 head cabbage, thinly sliced and chopped
2 carrots, sliced
2 stalks celery, sliced
1 zucchini, chopped
1 yellow squash, chopped
28 oz. can chopped tomatoes
15 oz. can garbanzo beans, rinsed & drained
15 oz. can kidney beans, rinsed & drained
10 oz. pkg. frozen chopped spinach
4 cups chicken broth
4 cups tomato juice
1 cup red wine
1 T basil
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper

Saute garlic and onion in olive oil for 5" or until onion's softened.  Add all remaining ingredients.  Simmer an hour or two.  Serve w/grated parmesan.  Freezes well.

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Image credit:  Kate Sears, Food Network Magazine

Almost-Famous (Olive Garden-ish) Breadsticks

Ingredients:
2 1/4 tsp. active dry yeast
1/4 cup lukewarm water
4 1/4 cups all-purpose flour
2 T butter, softened
2 T sugar
1 T kosher salt
1 1/4 cup plus 2 T lukewarm water

3 T butter, melted
garlic salt
oregano

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the dough hook until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes to an hour.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with garlic salt. Bake until lightly golden, about 15 minutes. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the garlic salt and oregano.