[Insert the obligatory "that's what she said" here.]
One of my favorite cookbooks–not so much for the recipes in it as for the philosophy of frugality and concern for others and the planet it espouses–is the classic Mennonite More-With-Less Cookbook
. (Not that the recipes are bad–actually, one of our family favorites, brown rice with hard-cooked eggs in tomato sauce, came from its pages.)
In each chapter, More-With-Less includes a "Gathering Up the Fragments" sidebar, all about ways to use leftover ingredients and finished recipes for creative and thrifty new dishes. I love this turn of phrase, and it stuck with me as I was making this–admittedly non-leftover-based–soup last night. Fragments, indeed, but an end result that everyone enjoyed and that Jim actually mentioned with happiness again today. (If Jim mentions a soup when he's not actually eating it and I haven't specifically asked him about it, I figure it's a worthwhile recipe.)
So, next time you are so tired you're ready to just throw in the towel and order a pizza–you can have this no-chopping, no-sauteing, no-simmering soup ready in ten minutes instead.
Random Fragment Soup
Serves six or so
6 cups vegetable or chicken broth
1 10-ounce package frozen spinach, still frozen in its original bleak blocky form
1 14-ounce can (or 10-ounce, if you're a RoTel die-hard) diced tomatoes with chilies
2 packages ramen noodles, lightly crushed, seasoning packets removed and discarded, because ecch
In a soup pot, combine broth, spinach and undrained tomatoes. Bring to a boil over medium-high heat, stirring occasionally to break up spinach.
When soup comes to a boil, add noodles. Cook for three minutes, stirring occasionally.
While noodles are cooking, beat eggs with a fork in a small bowl. Remove soup from heat; whisk in eggs.
Add salt and pepper if you feel inclined, or leave it out if you don't.