Happy Monday! As an official Meatless Monday blogger, I’m proud to provide my readers with meatless options for at least one meal per week. Good thing I have a long list of recipes so you don’t have to settle for just one meatless meal… phew! Follow along and I’ll provide you more delicious meal ideas to keep you and your family on a tasty track. And don’t forget to link up with Annmarie and me each week for tons of delectable dishes.
Our farm share has sadly ended for the season. It’s bittersweet, really. On the one hand, I was getting very tired of cauliflower and potatoes. And on the other hand, now I’m at a loss for what to make for dinners since I don’t have the ingredients just handed to me at the back of the truck each week. As I was making the menu for this week, I had to take into account that I would have to buy all my ingredients from the grocery store. As it turns out, we had been missing some familiar standbys so it was much easier to make our menu than I originally anticipated.
Since my family has been eager to eat some familiar meals, I’m going to re-share with you one of our all-time favorites: minestrone soup! I normally serve this with cornbread or a French baguette, but this week I’ll be serving it with homemade challah. Yum!
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.
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