Every fall since I was a teenager I have enjoyed eating as if I were going into hibernation. Pack on the pounds so that they will carry you over the cold and snowy months to come.
Unfortunately, unlike the bears and other hibernating animals, I continue to eat throughout the fall and winter months, sleeping as often as possible (don't want to burn off that fat!)
Then Spring arrives and I am disgusted, dismayed, disappointed.
In any case, all whining aside, I love minestrone soup and if it weren't for the bacon, cheese, and pasta this might be a bit of a figure friendly recipe.
3 cups canned Tomatoes
1 tbsp dried Oregano
Salt and Pepper to taste
If you don't have one you should go to the store and buy some - you will be glad you did.
Ingredient quantities and cooking times are flexible - this is soup, not souffle.
Serve with grated Parmesan cheese and sprinkled with chopped basil leaves and large crusty roll covered with cream cheese and a big glass of red wine and sit on the couch with a blanket and a book and wonder if seconds are in order and discover that Yes! they are.
And, the vicious circle continues.