Wednesday, November 12, 2014

7 Vegetable Minestrone Soup + The Best Cornbread Ever

I love a good soup on a chilly day especially one I can toss in one big pot and let it simmer for awhile.  This can also be made in your Crock Pot if you prefer, just saute the veggies first and then put everything in the Crockpot on low.   I let this soup simmer for a few hours and just added in the pasta close to time to eat because it cooks quickly.  This soup was so delicious and filled with so many yummy veggies.   The cornbread is a family favorite.  It is so easy to make and so good.  It pairs perfectly with the soup.   It is a recipe you will want to save, trust me this cornbread is awesome.

|| 7  V E G E T A B L E   M I N E S T R O N E  S O U P ||
adapted via


2 teaspoons olive oil
1 medium yellow onion
2 teaspoons fresh oregano, chopped
2 teaspoons minced garlic
2 medium yellow squash, chopped
2 medium zucchini, chopped
2 medium carrots, chopped
1 - 15.25 oz. can whole kernel sweet white corn, drained
1 28 oz can crushed tomatoes
 1 box chicken broth about 4 cups (plus more if needed)
1 cup uncooked ditalini pasta ( add more if you like more pasta)
1 - 15.5 oz. can Great Northern beans, rinsed & drained
1 package Hidden Valley Ranch Dressing
2 teaspoons hot sauce
1 - 6 oz. bag of fresh baby spinach 
Shredded Parmesan Cheese

  1. Heat oil in a dutch oven over medium high heat.
  2. Add onion to pan; sauté 3 minutes, until softened, stirring frequently.
  3. Add oregano and garlic; sauté 1 minute, stirring frequently.
  4. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes until vegetables are tender, stirring occasionally. 
  5. Add Chicken Broth and sauteed veggies to your pot.  Add in Ranch Packet and about 2 teaspoons hot sauce
  6. Add pasta and beans to pot; cook 10 minutes until pasta is tender, stirring occasionally.
  7. Remove from heat. Stir in spinach, salt, and pepper to taste.
  8. Ladle soup into bowls and top each bowl with cheese.

 || B E S T  C O R N B R E A D ||

- 2 packages Jiffy cornbread mix
- 3 eggs beaten
- 1 8 oz sour cream
- 1 stick of butter
1 14 oz can creamed corn

Melt butter in 9x12 dish @ 350 degrees.  Mix other ingredients and pour in pan.  Bake 30-40 mins.


Brandi Robertson said...

Your instructions say to add in ranch seasoning and some hot sauce, which aren't listed in the ingredients. Is that a packet of ranch seasoning, I assume? A few dashes of hot sauce? I love your recipes and this one looks especially great!

Katie said...

Your recipes are always the best! I'm going to make this soup and cornbread this weekend.

Jillian Manesh said...

yummm i want that cornbread! xo jillian - cornflake dreams

Dominique DeLaney said...

I've been making soups like crazy lately and freezing things for post baby! Will definitely put this one on the list!

Gaby [The Vault Files] said...

Oh yes my kind of soup!

Brittney Haynie said...

Looks amazing!

Lindsay, XO Lindsay said...

I want that cornbread right now. Like, seriously now. I will be making this ASAP!!

Leigh said...

Both sound delicious!

KatiePerk said...

This looks delicious. I love cornbread too. I just bought a pumpkin cornbread mix at Trader Joe's. I intrigued.

spark! (Ada-Marie) said...

This cornbread is a smash hit with my family. Thanks and Merry Christmas!