Have you ever tried "Meatless Mondays?" I was attempting to cut our grocery bill by purchasing less meat one winter, and I came across this recipe for vegetarian minestrone soup from Mama Miss. It is FANTASTIC. Seriously, it is SO filling and SO full of veggies! You would never guess that kids would like it, but mine BEG for more! And there are at least two servings of veggies in each bowl! Winning! And let's just be honest, I don't actually MEASURE everything...I just chop, chop, chop, and toss in the pot!
2 teaspoons olive oil
1 medium yellow onion
2 teaspoons fresh oregano, chopped
2 teaspoons minced garlic
2 medium yellow squash, chopped
2 medium zucchini, chopped
2 medium carrots, chopped
1 - 15.25 oz. can whole kernel sweet white corn, drained
6 (4 cups) Roma tomatoes, chopped & divided (3 cups & 1 cup)
3 - 14 oz. cans low sodium chicken broth, divided
1/2 cup uncooked ditalini pasta
1 - 15.5 oz. can Great Northern beans, rinsed & drained
1 - 6 oz. bag of fresh baby spinach
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz. (1 cup) grated Asiago cheese
Heat oil in a dutch oven over medium high heat. Add onion to pan; sauté 3 minutes, until softened, stirring frequently. Add oregano and garlic; sauté 1 minute, stirring frequently. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes until vegetables are tender, stirring occasionally.
While the vegetables are cooking, place 3 cups chopped Roma tomatoes and 1 can of broth in a blender; blend until smooth. Add the tomato mixture to the pot. Stir in remaining 1 cup Roma tomatoes and remaining 2 cans of broth; bring to a boil. reduce heat; simmer 20 minutes.
Add pasta and beans to pot; cook 10 minutes until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and pepper.
Ladle soup into bowls and top each bowl with 1 tablespoons of cheese.
Wife. Mother. Runner. Coach. Adoption Advocate. I strive to share HOPE through my journey and help others reach their goals.