Easy Minestrone
Buttermilk Cornbread
Ingredients
- 1 Tbsp olive oil
- ½ cup chopped onion
- ½ cup chopped bell pepper
- ½ cup chopped celery
- 1 (32-oz) carton vegetable broth
- 2 (14.5-oz) cans diced tomatoes with basil, garlic and oregano
- 1 (15-oz) can dark red kidney beans, drained and rinsed
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1½ cups ziti
- 1 (6-oz) pkg baby spinach
- 1 cup freshly grated Parmesan cheese
Instructions
- Heat oil in a large Dutch oven over medium heat.
- Add onion, bell pepper and celery; cook, stirring, 4 minutes.
- Stir in broth, tomatoes and beans; bring to a boil, reduce heat, and simmer.
- Stir in ziti; simmer 5 minutes.
- Gradually add spinach, stirring until wilted.
- Cook 2 to 3 minutes longer or until pasta is tender.
- Top each serving with shaved Parmesan.
Side Dish Ingredients
- 3 Tbsp olive oil
- 2 cups yellow cornmeal
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1¾ cups buttermilk
- 1 large egg
Side Dish Instructions
- Coat a 10-inch cast-iron skillet or 8-inch square pan with 1 Tbsp oil; place in oven. Preheat oven to 425°F.
- Whisk together cornmeal, baking soda, baking powder, and salt in a medium bowl.
- Whisk together buttermilk, egg, and 2 Tbsp oil in a separate bowl.
- Add buttermilk mixture to cornmeal mixture, stirring just until moistened.
- Pour batter into hot skillet and bake 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
