Vegetable Soup
Little Pesto Cheese Toasts
Ingredients
- 1 zucchini, halved lengthwise
- 1 Tbsp butter
- 1 (16-oz) pkg frozen mixed vegetables
- 2 (14.5-oz) cans diced tomatoes with Italian seasonings
- 1 (32-oz) carton chicken broth
- 1 (15-oz) can great Northern beans, drained
Instructions
- Slice zucchini crosswise. Melt butter in a large saucepan over medium heat; add zucchini. Cook 3 minutes.
- Add mixed vegetables and remaining ingredients; bring to a boil, reduce heat, and simmer 10 to 15 minutes. Season with salt and pepper to taste.
Side Dish Ingredients
- ½ cup pesto
- 12 slices crusty bakery bread
- 12 slices Cheddar cheese
- 2 Tbsp olive oil (or use softened butter)
Side Dish Instructions
- Spread pesto on one side of 6 bread slices. Top each with 2 cheese slices and then 6 slices bread. Brush outsides of bread with oil or butter.
- Heat a large nonstick skillet over medium heat. Add sandwiches to skillet in 2 batches; cook 2 to 3 minutes per side until golden and cheese melts.
- If desired, cut sandwiches into shapes before serving with soup.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
