Okay, kiddies, here’s a cautionary tale for you. It’s all about that bugaboo, procrastination. I set myself a very reasonable goal for this blog year – to paint fifty paintings. Fewer than one per week – easy peasy. Yes, easy peasy, if you actually do one per week. If you do thirty of them and then put your paints away for six weeks so you can host holiday gatherings in your dining room, it should still be a doable thing. Plenty of people in this world do a painting every day, right? Easy peasy.

Unless you happen to get sick in the last month of your blog year. I don’t want to paint right now. I want to get rid of this cough. I thought I would be posting about painting this week. Nope. I’m posting about soup. Brodo, to be specific. My friend, Jack, gave me this recipe, which calls for eight cloves of minced garlic. Yes, you read that right – eight cloves.



That’s a lot of garlic. This soup tastes wonderful and it’s what I crave when I am not feeling well. Jack (okay, that’s not his real name; he’s a very private person. He wouldn’t want me to blast his real name all over the internet – yeah, as if I have that much of a following, right? Still, he’s a good friend and he gave me a great recipe, so I will honor his wishes) uses chicken broth in this recipe, but Jack is not a vegetarian. I am, so I substitute vegetable broth. Feel free to use whichever one suits your eating style.


1 Medium Onion, chopped
8 Cloves of Garlic, minced
Oil (olive oil is good) for sauteing
2 Teaspoons Thyme
2 Cans Chicken (or Vegetable) Stock
2 Handfuls of Tiny Egg Noodles
Salt and Pepper to taste

Heat oil. Put thyme into hot oil and start sauteing. Add onions and garlic. Saute until onions are transparent but not brown. Add stock and bring to a boil. Add noodles and boil three minutes. Add salt and pepper to taste.

Serves two hungry people. I usually share it with my husband and still have leftovers for my next day’s lunch. I’m eating this soup as I’m typing this and I feel better already.



It’s not pretty, but it’s light and healthy and delicious. Just what I needed.

Thanks, “Jack.”

2 thoughts on “Brodo

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