Monday ~ Minestrone recipe below
Tuesday ~ Homemade chicken strips, green beans and mac-n-cheese (I’ll post my chicken strip recipe soon)
Wednesday ~ Breakfast: Waffles, eggs and fruit
Thursday ~ Black Bean Tacos and rice
Friday ~ French bread pizza and salad
Saturday ~ Salmon (still looking for a recipe, any suggestions?)
Sunday ~ Mostaccioli with roasted tomato and garlic (didn’t make it last week)
Minestrone
INGREDIENTS
-
- 1 tablespoons olive oil
- 2 cloves garlic, chopped
- 1/2 cup chopped onion
- 2 cups chopped celery
- 5 carrots, sliced
- 6 cups vegetable stock
- 1 small can (6 ounces) of tomato paste
- 1 medium can (16 ounces) crushed tomatoes
- 1 cup canned kidney beans, drained
- 3 carrots, peeled and sliced
- 2 cups baby spinach, rinsed
- 2 stalks celery, sliced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 1/2 cup dried pasta
- 2 tablespoons grated Parmesan cheese for topping
- 1 tablespoon olive oil
Directions
- In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
- Add broth, canned tomatoes and tomato paste, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, spinach leaves, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
- Add the pasta and cook 30 more minutes
- Once pasta is cooked ladle soup into bowls and sprinkle Parmesan cheese on top.
