Meatless Monday – April 16th

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.

Minestrone Soup

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**

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