Warm up this fall with a bowl of minestrone soup. Recipe from the Live Well Utah Cookbook, Family Mealtime Edition.
Adapted from the Live Well Utah Cookbook, Family Mealtime Edition
- 2 15 oz. cans kidney beans
- 2 ½ cups water
- 1 ½ cups zucchini, diced
- ¾ cup celery, sliced
- ½ cup carrot, diced
- 1 14 oz. can diced tomatoes
- 1 tsp. Creole seasoning
- ½ cup uncooked penne, or other small pasta
Place one can of kidney beans in a food processor and process until smooth.* Spoon bean puree into a heavy pot; stir in remaining can of beans, water, zucchini, celery, carrot, tomatoes, and Creole seasoning. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Stir in pasta; cook uncovered an additional 10 minutes or until pasta is tender.
*Note: If you do not have a food processor you can mash the beans in a bowl with the bottom of a glass, or use a blender or immersion blender.
September is National Family Mealtime month. Each Friday this month we’ll be posting on that topic — specifically from the Live Well Utah Cookbook, Family Mealtime Edition. This publication is available for free at your local Extension office, or available digitally here. It features some great tips on the importance of family mealtime and meal planning, plus 21 quick, inexpensive, and nutritious recipes that are sure to please even the pickiest eaters.