My wife and I decided that we wanted to start a tradition for Christmas in our house in the form of a special dinner.  I initially suggested a roasted chicken thinking something healthy might be good.  She immediately vetoed the idea.  She suggested prime rib but since I'm not a huge fan of prime rib, I started hunting around for an idea.  After searching the web, I came up with blue cheese crusted filet mignon.  She liked the idea and I put together my shopping list.

I normally buy my meat at the local grocery store but for our traditional Christmas dinner (which hasn't occurred as of yet), I wanted to get top quality meat.  Unfortunately, the store I had picked was in a shopping center which was filled with last minute Christmas shoppers.  What would've normally taken 15 minutes consumed over an hour.



The only relevance this story has on the current recipe is that I wanted to eat something healthy the night before our fat-laden feast.  But don’t worry; the filet recipe will follow in a day or so. :)

Minestrone Soup

- three carrots, peeled and sliced
- one medium red onion, chopped
- one large yellow squash, cubed
- three garlic cloves, chopped
- one can of cannellini beans, drained and rinsed
- two cans of diced tomatoes, drained
- 1/3 cup of quinoa, uncooked
- two cups of fresh spinach
- 1/4 tsp fennel seeds
- one tsp thyme
- one tsp basil
- 1/4 tsp ground black pepper
- one tbsp olive oil
- parmesan cheese

In a stockpot, cook carrots, onion and fennel seeds over medium-high heat for 4 minutes.  Add yellow squash and garlic.  Continue to cook for 4 minutes.  Add 6 cups of water, beans, tomatoes, thyme, basil, black pepper and quinoa.  Bring to a boil, reduce heat and simmer for 18 minutes.  Add spinach and continue to cook for 2 minutes.  Serve and top with one tbsp of parmesan cheese.

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