Thought I'd do a pantry/freezer/fridge soup for dinner, and boy did it turn out really nicely.
Chopped up a bell pepper and a couple of ribs of celery and sweated them.
After they started going soft I added some onion powder, garlic powder, oregano, basil and thyme.
Then I added a 15 ounce can of diced Italian style tomatoes and a 32-ounce carton of chicken broth.
Threw in a nice big chunk of parm rind, brought it to a boil, and reduced to a simmer for about 30 minutes.
Then I added 20 of the Mama Lucia's frozen meatballs and a bag of frozen sweet corn and brought back to a slow boil for about 10 minutes.
Then I added about 8 ounces of whole grain penne and continued to slow boil until it was al dente.
Plated up and... damned tasty.
