Thursday, September 22, 2016

Minestrone soup and mini cornbread

Having grown tired of our usual last minute dinner stand by options of macaroni and cheese, rice and beans, or stir-fry I decided to make something different for dinner the other night and it turned out pretty well so I am passing along the recipe. I am also including a recipe for three mini cornbread. Since my brother has been in Australia and is not around to inhale any bread we bake I decided to split our regular recipe so we wouldn't end up with leftovers that sit around for a week before finally being crumbled up and fed to the chickens. Sorry, ladies.

Minestrone soup

1 tablespoon olive oil
2 cups (about 2 small) zucchini, cubed
1 finely chopped onion
2 cups carrots, cubed
2 cloves garlic, minced
1 15oz can crushed tomatoes, undrained
1 15 oz can white beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
1 quart vegetable broth
2 teaspoons sugar
1/4 to 1/2 teaspoon salt
1/2 to 1 teaspoon Italian seasoning
Parmesan or mozzarella cheese, if desired

Heat olive oil in a large saucepan over medium heat until hot while you cut up the carrots. Add the carrots and cook several minutes while you cut up the zucchini and onion. Add the zucchini, onion, and garlic to the pan and cook approximately three minutes or until the onion is tender, stirring often. Stir in all the remaining ingredients and bring the soup to a boil. Reduce the heat to low. Cover and simmer ten to fifteen minutes or until carrots are tender. Sprinkle servings with Parmesan or mozzarella cheese if desired. 

Mini cornbread (makes 3)

1/4 cup yellow cornmeal
3/4 cup flour
1/4 cup sugar
1/3 tablespoon baking powder
scant 1/4 teaspoon salt
1/4 cup oil
1/3 cup milk
1 egg, beaten

Preheat oven to 400 degrees F. Mix all the dry ingredients together in a bowl. Slowly pour in the milk and oil, then add the egg. Stir just enough to blend the ingredients thoroughly. Grease three 4 inch ramekins and divide the dough between the three ramekins and level the dough with a spatula. Bake for approximately 20 minutes until a toothpick inserted in the center comes out clean.

No comments:

Post a Comment