Meatless Monday: Spring Vegetable Minestrone Soup

Every June, Rebecca in the Wisconsin Test Kitchen goes vegetarian to honor the loss of one of her good friends. Erin was a remarkably kind person who spent time volunteering at local animal shelters; advocating for the adoption of pets, and educating herself (and others) on animal rights. 

Erin encouraged SB's love of animals; and loved that she donated her own money to help buy food and supplies, when 300 chinchillas were rescued from a hoarding situation in Waukesha. Additionally, SB has asked to donate her monthly allowance to the Door County Sled Dogs; a wonderful organization always in need of food, medicine, gift cards and supplies for quite a few rescued sled dogs. If you get a chance to attend one of their events- please take advantage of it! We spent a frosty February morning petting sled dogs and even going on a short sled dog ride around the park. Check out their website for upcoming events and opportunities to donate to the pups!

Not a day goes by that Erin's memory isn't honored in some way. Going meat free for a month is a mindful way to remember a kind soul, and the lives she touched. 

Our first vegetarian recipe for the month was a spring vegetable minestrone soup. This was pretty fortuitous; since we had a fridge full of vegetables we needed to use up quickly! This was an easy soup to throw together on a week night- and provided more than enough for leftovers all week. Most of the veggies in this soup are in season- so stop by your local farmers market, and whip up a batch this week! 

Spring Vegetable Minestrone Soup
Recipe courtesy of: Whole and Heavenly Oven


1 cup sliced carrots
1 cup diced celery
1 large onion, diced
2 cups zucchini, diced
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons tomato paste
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) kidney beans, drained
6 cups vegetable broth (OR chicken broth for a non-vegetarian option)
1 teaspoon Italian seasoning
2 cups uncooked penne pasta
2 cups baby spinach, coarsely chopped
Salt and pepper to taste

Instructions
In a large pot over medium-high heat, saute carrots, celery, onion, zucchini, and garlic in olive oil until just barely tender. 

Reduce heat to medium and stir in tomato paste, tomatoes, and beans.

Gradually add vegetable broth and Italian seasoning. Bring to a low simmer, stirring occasionally. Stir in penne pasta and spinach, then let soup simmer until pasta is cooked and veggies are tender, about 7 minutes. Season minestrone with salt and pepper and serve warm.

Stay tuned for more tasty vegetarian and vegan recipes coming this month!

Stay Cool,
The Cool Dads Crew