its time to announce a winner for our blogoversary giveaway. I’m giving away a copy of the Williams-Sonoma Holiday Entertaining cookbook. Its perfect for thanksgiving and Christmas party planning. It has ideas for centerpieces, menus, and its filled with beautiful photos! I used the Random Number generator to pick one of my lucky readers:
So… our lucky winner is Clara of iheartcuppycakes! Clara you should have an email from me, so get me your information and I’ll get your cookbook in the mail! Thanks to all my readers for participating and making my first giveaway a success!
That was a lot of fun but its time to talk food! I am getting SO excited about Thanksgiving! This is our first time to host and I just can’t wait. I’ve been working on a menu and I’ll be trying a few recipes out next week. I absolutely can’t wait! The weather here in Texas hasn’t exactly been that cool lately. Its definitely not summer but its not as cool as you’d hope for November! I hope we get another cold front soon! Despite that, I’ve been fixing lots of great fall favorites like soup!
I’ve been trying to figure out a veggie soup for awhile that hubby and I would both like that was hearty enough to be a meal. Its hard to do since hubby is very muchly a meat and potatoes man and he isn’t really a fan of green veggies so I have some limitations. And I’m not gonna lie, he didn’t love the spinach in this recipe so when I fix it again for just the two of us, I’ll scale it back for him but I quite loved the spinach in this soup! Although I do think zucchini would be a great substitute. Anyway, I plan on making this many more times this winter. Hope you enjoy!
Vegetable Minestrone
2 Tbsp olive oil
3 cloves garlic, minced
1 small onion, chopped
2-3 ribs of celery, chopped
3 medium sized carrots, sliced
1 cup corn
4 c vegetable broth
1 can (14.5 oz) diced tomatoes
1 can kidney beans, drained
1 cup baby spinach, chopped
1 medium russet potatoes, diced
1 tsp dried oregano
2 Tbsp dried basil
1/2 tsp crushed red pepper
salt and pepper to taste
In a large stock pot, over medium-low heat, heat olive oil and add onions and garlic. Saute until onions are translucent. Add celery and carrots (add corn at this step if using frozen), saute for 2-3 minutes to soften veggies. Add broth, diced tomatoes with juice, drained kidney beans, corn, spinach, potatoes, oregano, basil and crushed red pepper. Bring to a boil and reduce heat to low. Simmer for 30-40 minutes. Season with kosher salt and pepper as desired.
{ 4 comments… read them below or add one }
How cool is that?? I WON! I love William-Sonoma! Thanks for hosting such an awesome giveaway. PS. Minestrone is my hubs favorite soup! Definitely starring this recipe to try soon
/Clara
Mmm, soup sounds so good this time of year. It’s freezing here!
Happy Blogiversary!
I love minestrone – and this one sounds delicious!
That soup looks good! I like all of the vegetables.