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Recipe Monday: Easy Minestrone Soup + Cornbread

February 23, 2015
Happy Monday! I’m linking up with Cassandra from Powered by BLING and Annmarie from The Fit Foodie Mama for another awesome #MeatlessMonday link up.
Last week I posted a couple pictures of a super easy, super delicious minestrone soup I was making for my family for dinner. I got tons of comments and messages asking for the recipe. Unfortunately I can’t take any credit for the creation of this lovely soup, but I can’t find the original recipe for the life of me to give credit where credit is due. So to whomever concocted this hearty meal: thank you! And I apologize for not crediting you properly. If it’s your recipe, please let me know!
This soup is so simple to make — it’s essentially foolproof. It’s chock full of veggies so it’s extremely nutritious. And it’s a fun dish with pasta wheels so kids love it, too. (Who doesn’t love a pasta wheel?!) And because I can’t leave you hangin’ with just the soup and not the bread, I’m including an awesome recipe for cornbread, too. Also can’t take credit for this one either — I got the recipe from a CSA I was a part of a couple years ago. So yummy!
Enjoy!
Easy Minestrone Soup
Ingredients

  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 4 C vegetable stock
  • 28 oz can crushed tomatoes
  • 4 oz frozen cut green beans
  • 1 zucchini, diced
  • 1 C spinach leaves
  • 1 can cannellini beans
  • 1 C pasta wheels
  • fresh grated parmesan cheese, to taste

Directions
In a large pot or Dutch oven, add olive oil, onions, carrots and celery. Cook until softened, about five minutes. Add all remaining ingredients except for pasta. Bring to a boil.
Once boiling, add the pasta and cook per directions on the box (approx 10 minutes).
Ladle into bowls and top with freshly grated parmesan cheese.
Serve with French baguette or cornbread.
~
Traditional Cornbread
Ingredients
  • 3 Tbsp butter
  • 1 1/2 C cornmeal
  • 1/2 C flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 C sugar
  • 2 eggs
  • 1 1/4 C milk

Directions
Preheat the oven to 375˚F. Put the butter in an 8×8 square pan. Place the pan in the oven while it’s preheating.
Meanwhile, combine dry ingredients in a large bowl. Measure out the milk, then mix the eggs in. Stir the egg/milk mixture into the dry ingredients. Combine with a few swift strokes. Be sure you mix thoroughly — scrape the bottom well to make sure all the flour has been incorporated.
Pour the batter into the hot pan and return to oven for 30 minutes. Bread is ready when the top is lightly browned and is pulling away from the sides of the pan.
Have a great day!
xo
Tell me… what’s your favorite soup? And your favorite side to go with soup?


An InLinkz Link-up

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6 Comments


Annmarie L
February 23, 2015 at 1:51 pm
Reply

This looks delicious, healthy and so easy! I will definitely have to give it a try- I could go for a hot bowl of soup right now since it's going to be -20 degrees tonight (not kidding and no, that is not the windchill)!!!



    rfrutkin
    February 23, 2015 at 4:45 pm
    Reply

    Yeah, this cold nonsense needs to stop. It's making preschool drop-off a bit difficult! Brrrr!

Sarah
February 23, 2015 at 7:58 pm
Reply

That is a delicious nutrient dense bowl, yum! I love corn bread with honey or honey butter, haven't had it for awhile, but I think I need to make it soon!



    rfrutkin
    February 23, 2015 at 8:02 pm
    Reply

    Honey butter is amazing! We haven't had any in a long time. Might have to change that!

Tiffany @ The Chi-Athlete
February 24, 2015 at 12:55 am
Reply

Oh hello, noms! Harry will love this recipe!



    rfrutkin
    February 24, 2015 at 1:12 am
    Reply

    Yes! It's delish 🙂

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