I am hoping to get organized this next week and actually start meal planning again. To help with the budget and healthy goals I am going to plan a few vegetarian meals. I have squash, herbs and greens from my garden and some from a friend, so I plan to make minestrone this week. It's getting cooler, so it can be soup weather, right?
Heather Herrick (Serves 10-12)
2-3 cloves garlic, minced
sauté until tender in 2T. olive oil
Thinly slice & add:
3 celery stalks
1 large parsnip (optional)
2c. chicken or veggie stock
1 14.5 oz. can diced tomatoes
1 c. water
1 small jar flavored marinara
Cover and bring to a boil. Reduce heat and simmer.
1 red pepper
1 green pepper
1 small to medium zucchini (triangles)
Add peppers & squash to simmering liquid when other veggies begin to get tender.
1 t. oregano
1 t. basil
¼ t. crushed red pepper
2 tsp. salt
2 bay leaves
Continue simmer to cook veggies all the way through.
In another pot, cook 1 lb. fusili or penne pasta (or gluten free if needed). Drain.
Drain 2-3 cans beans (any combination): cannellini, garbanzo, kidney and add to the pot.
2 more cups chicken stock
¼ c. red wine (optional, but recommended)
3 T. fresh parsley
2 T. fresh basil
3 c. fresh spinach (chopped or baby, or other greens like kale or chard)
Half to all of the cooked pasta, depending on preference
Add more stock if needed. Simmer several more minutes until everything is heated through.
Serve with shredded mozzarella and/or Parmesan cheese to go on top.