Welcome to week 2 of Meatless Monday!
This week, I’d like to share with you a great recipe for Minestrone Soup. My kids are not huge tomato fans, but they will eat this soup (and even ask for it!). They just eat around the tomato chunks.
½ onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 (28 oz) can diced tomatoes
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
3 cups fat-free chicken broth (or vegetable broth for vegetarians)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley leaves
salt and fresh pepper
1 medium zucchini, chopped
2 cups fresh or frozen spinach
2 cups cooked small pasta (like elbows) al dente
Rinse and drain beans. Place onion, carrots, celery, garlic, tomatoes, beans, broth and herbs in large pot. Simmer for 30 – 45 minutes. Add zucchini, spinach and pasta. Cook an additional 15 – 20 minutes. Remove bay leaves and rosemary sprig. Serve topped with parmesan cheese.
(adapted from the recipe for Crockpot Minestrone Soup found here)
**I apologize for the lack of pictures for these posts – my 2-year-old is impossible when I try to make dinner and taking a picture has just not happened. I am hoping to have a picture for next week’s post**