Easy Minestrone
Buttermilk Cornbread
Ingredients
- ½ cup chopped onion
- ½ cup chopped bell pepper
- ½ cup chopped celery
- 1 Tbsp olive oil
- 1 (32-oz) carton vegetable broth
- 2 (14.5-oz) cans diced tomatoes with Italian herbs
- 1 (15-oz) can dark red kidney beans, drained and rinsed
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1½ cups small shell pasta
- 1 (6-oz) pkg baby spinach
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Cook onion, bell pepper and celery in hot oil in a large Dutch oven over medium-high heat 4 minutes, stirring.
- Stir in broth, tomatoes, and both beans; bring to a boil, reduce heat to medium-low, and add pasta. Simmer, covered, 7 to 10 minutes or until pasta is covered.
- Remove pot from heat; gradually stir in spinach until wilted. Serve soup topped with cheese.
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; bake 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Vegetarian Meal Plan
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