It was a pleasant, sunny day in May 2016 when Teresa walked into our offices as a volunteer. After over 40 years of working in the real estate industry, she decided to take a step back and do something different.
“Sometimes you are suddenly hit with the urge to try something new, and you trust the universe to guide you to where you are supposed to be. Life is short. So, work somewhere awesome.”
Teresa helped out wherever she could. From database entry and filing to event support, she was always willing to roll up her sleeves and pitch in where she could. A true team player.
A year later, an opportunity arose for Teresa to make the jump from volunteer to employee as she became a receptionist for our organisation. If you have ever called or stopped by our offices and shop, you will likely be familiar with her warm voice and friendly face greeting you.
When Teresa is not wearing her Asthma WA hat, she enjoys turning her attention to creative, social and relaxation activities such as sketching and oil painting, walking, bowling, and spending time in her beautiful green garden.
Teresa also likes to start her day with some meditation.
“Try and meditate first thing in the morning, get comfortable, find a quiet place and breathe! It’s a nice way to start the day refreshed, awake and on track for a mindful day.” Coming from a large Italian family, Teresa loves spending time with them as much as possible sharing laughter, stories and food. Her mother, Gina, was ‘the best cook ever!’ with one of her most loved recipes being her Minestrone Soup, and we are so lucky to be able to share this delicious dish with you today. Thank you Teresa – we can’t wait to try it!
Gina’s Minestrone Soup
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 1 clove of garlic, minced
- 2 diced medium potatoes
- 1 sticks of celery, diced
- 1 1/2 cups of carrots, sliced
- 1 cup of chopped green beans
- 1 cup of chopped zucchini
- 1 can whole tomatoes
- 1/2 half cup pasta small shells (or any pasta you may like)
- 4-5 cups chicken stock or vegetable stock
- 1 can cannellini beans
- 1 can red kidney beans drained and rinsed
- Pepper and salt
- 1 tablespoon fresh basil
- 1 cup chopped spinach
- Romano cheese for topping
- In a pot add the olive oil, onion, tomatoes, celery, carrots, potatoes, and garlic. Cook for about 15 minutes over medium-low heat stirring vegetables until slightly soft.
2. Add the rest of the ingredients except the spinach and only adding 4 cups of broth add the pasta during the last 10 or 15 minutes of cooking.
3. Cover and cook at a gentle simmer for about 30 minutes. Taste and check for seasoning adding more salt if desired.
4. Add the spinach and cook for another 5 minutes. If too thick add more chicken or vegetable stock.
5. Grate romano cheese on top and serve with crust bread. Top with fresh basil.