Local teenager spotted eating vegetables.
PLANTATION- Between 7 and 8 o’clock on the night of January 27, 2015, a local teenager was spotted eating large quantities of fresh vegetables.
A number of witnesses said that many of the veggies seemed to come from the food category said teenager has adamantly rejected her whole life.
“It’s like I don’t even know her,” her stunned younger brother announced.
The parents of the teen were also flabbergasted.
“It was astonishing, and a little bit frightening,” the mother, Alona Martinez, said. “A lifetime of begging her to eat vegetables with no luck and now, in one sitting, she enjoys them all!”
The teen’s father was not in Plantation at the time of the event as he was busy traveling around Asia for work, but he managed to send in a message on WhatsApp upon hearing the news.
“I’m so proud of my little girl. I knew she had it in her!”
Food experts suggest such voracious and uncharacteristic enthusiasm towards cabbage, zucchini, carrots and green beans can only be attributed to the irresistible format in which they were prepared: a heavenly rendition of minestrone soup.
Close monitoring suggests that children apprehensive to eating plain vegetables may reconsider their stance when such food items are simmered in a hearty beef broth and sprinkled with fresh Parmigiano-Reggiano cheese. The ditalini pasta doesn’t hurt, either, experts concur.
“I’m a chef and a mom,” a local Plantation resident who prefers to remain anonymous (because she may or may not be the teen’s mother) stated, “and I’ve never seen such an impressive turnaround in attitude towards vegetables. That’s one miracle minestrone!”
The teenager doesn’t see her newfound love of veggies as anything newsworthy. She took a few seconds out of her busy texting schedule to share her succinct assessment of the situation:
“Finally, Mom made vegetables taste good.”
When asked if she had anything else to say, she smiled and returned her attention to her buzzing phone, but first, she added:
“I’ll have another bowl!”
Music to the ears of her teary-eyed mom.
- 2 tablespoons olive oil
- 1 cup chopped onion
- ½ cup chopped celery
- ¼ cup chopped parsley
- 2 garlic cloves, minced
- 6 cups beef broth
- 1 cup canned diced tomatoes
- 1 cup tomato sauce
- 1 cup chopped cabbage
- ½ carrots, peeled and sliced in rings
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
- ½ pound ground beef
- 1 cup sliced zucchini
- 1 cup green beans, chopped in 1” pieces
- 1 cup canned kidney beans, rinsed
- 1 cup canned garbanzo beans, rinsed
- ½ cup uncooked ditalini pasta
- ½ cup freshly grated Parmigiano Reggiano cheese
- In a stockpot, heat oil over medium high and sauté the onions, celery and parsley until tender, five minutes. Add garlic and cook until fragrant, one minute.
- Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- In a skillet, cook beef over medium heat until no longer pink; drain.
- Stir into soup along with the zucchini, beans and pasta.
- Cover and simmer for 15-20 minutes or until vegetables and pasta are tender.
- Adjust seasoning.
- Top each serving with cheese.
- Serves 6-8