Minestrone Soup & Bruschetta

This made for a delighful weeknight meal last week. I was trying to use up some of the fridge and pantry supplies and come up with a meal that worked for all of us & this hit the spot just right.

Here's how I made the Minestrone Soup:

1 tsp olive oil

1/2 c. diced sweet onion

1 small red potato - diced

2 cloves garlic - minced

1/2 cup frozen peas and carrots mix

1/4 cup frozen corn

1/2 cup frozen chopped broccoli

1/2 cup canned red beans (drained & rinsed)

4 tomatoes - diced (or use 1 15 oz. can of diced tomatoes)

3 c. vegetable broth

1 c. small pasta ( I used multi-colored shell pasta)

1 tsp dried basil

1 tsp dried oregano

1 tsp salt or to taste

Freshly crushed pepper to taste

Few drops of hot sauce if desired

Heat the oil. Saute the onions for 5-7 mins on medium heat. Add the potatoes and saute another 5 mins. Add the garlic and stir 2 mins. Add the frozen veggies. Stir 5 mins. Then add the tomatoes, veg. broth, pasta and beans. Cover and cook 10 - 12 mins. Then add all the seasonings. Adjust consistency by adding some water/broth if desired. Heat through and serve hot.

Here's how I made the Bruschetta to go with the soup:

4 slices sourdough bread

4 tomatoes (I used Campari tomatoes) - finely chopped and deseeded

1 tsp garlic paste

1 tsp dried basil

1/2 tsp salt

1/2 tsp ground black pepper

1 tbsp EVOO

Combine all ingredients from tomatoes to EVOO. Let stand 10 mins. Then simmer on low heat for 20 - 30 mins. till all the tomato juice evaporated and sauce thickens.

To make the bruschetta, spread the cooled sauce on toasted bread slices, top with some shredded cheese and toast in a toaster oven for 5 mins.