Blogging is taking a backseat to baby preparations lately. I have about five weeks left until my due date and it's been nine years since my last baby so it's definitely like starting over! We're rearranging bedrooms and trying to finish up projects before we have a new little guy in our home.
In the meantime, here's another recipe for you. I modified a Martha Stewart recipe for vegetable soup one night and came up with a recipe for minestrone that we loved. I like it because it's more broth-y and less tomato sauce-y if you know what I mean...
2 tablespoons olive oil
1 medium onion, chopped
coarse salt and black pepper
2 cans (14.5 ounces each) chicken broth
2 large zucchini, halved and sliced
8 ounces fresh green beans, cut into bite sized pieces
1 can (14.5 ounces) kidney beans
1 can (14.5 ounces) diced tomatoes with garlic and olive oil (or other Italian-flavored tomatoes), pureed
1 teaspoon Italian seasoning
1/2 cup dried whole wheat or whole grain pasta
In a large pot, heat the olive oil and add the onion. Season with salt and pepper and cook 3 to 5 minutes. Add the broth and 2 cups of water and bring to a boil. Add the vegetables, beans, tomatoes, pasta, and Italian seasoning. Cook about 15 minutes until pasta is tender. Season with additional salt and pepper if needed.