Minestrone Soup & Cornbread Recipe

I have two delicious recipes for you today.  The soup will be added to my winter soup rotation.  It is probably the best minestrone soup I've ever had.  I love all the veggies in it and couldn't get enough!  The cornbread recipe is super easy and turned out delicious.  Both of the recipes can be found from here.

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7 Vegetable Minestrone Soup (via crockpot)

Ingredients

1 medium yellow onion
2 teaspoons minced garlic

2 medium yellow squash, chopped

2 medium zucchini, chopped

2 medium carrots, chopped

2 teaspoons fresh oregano, chopped 

1 - 15.25 oz. can whole kernel sweet white corn, drained

1 28 oz can crushed tomatoes

4 cups chicken broth

1 - 15.5 oz. can Great Northern beans, rinsed & drained
1 package Hidden Valley Ranch Dressing

2 teaspoons hot sauce

1 cup uncooked ditalini pasta

1 - 6 oz. bag of fresh baby spinach

Salt & Pepper to taste

Shredded Parmesan Cheese for topping

Directions

1. Saute vegetables over medium-high heat with some oil until tender

2. Salt and pepper veggies

3. Put veggies and the rest of ingredients in a crock pot (except pasta, spinach, and cheese)

4. Cook on low for 4-6 hours

5. 20 minutes before you are ready to eat, put pasta in the crock pot to cook

6. When ready, turn off crock pot and put in the spinach and salt & pepper

7. Pour into bowl and top with shredded parmesan cheese

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Cornbread

Ingredients

2 packages Jiffy cornbread mix

3 eggs beaten

1 8 oz sour cream

1 stick of butter

1 14 oz can creamed corn

 

Directions

1. Melt butter in 9x12 dish at 350 degrees

2. Mix other ingredients and pour in pan

3. Bake 30-40 minutes