Greek Minestrone Soup with Cheesy Garlic Drop Biscuits

 

GREEK MINESTRONE SOUP
When you need a savory, tangy soup in less than an hour, this is the one for you.  My sons love this so much they will eat it for lunch and dinner on the same day.

INGREDIENTS

3 Tbsp. olive oil

1 red onion, diced

2 garlic cloves, minced

3 carrots, diced

3 stalks celery, diced

1 tsp. Greek Seasoning 

1 bay leaf

48 oz. vegetable stock

28 oz. crushed tomatoes

1 can garbanzo beans, drained and rinsed

3/4 cup whole wheat elbow noodles

kosher salt 

pepper

Grated Parmesan cheese for topping

PROCESS

In a large saucepan, heat oil on medium and add onion.  Cook for three minutes.

Lower heat to medium-low and add garlic, carrots and celery.

Cook for 8-10 minutes, stirring occasionally.

Add Greek seasoning, bay leaf, stock and crushed tomatoes and bring to a boil.  

Lower heat and add beans and noodles.

Simmer 20 minutes.  

Season with salt and pepper.

Remove bay leaf and sprinkle with Parmesan cheese when serving.

CHEESY GARLIC DROP BISCUITS

These biscuits are the easiest thing to throw together when you need a cozy side for your cozy soup. The melted garlic butter coats them with finger-licking saltiness.

INGREDIENTS

Makes six large biscuits.

2 cups Bisquick

2/3 cups milk

1 cup grated cheese (I like cheddar-jack)

4 Tbsp. butter

1/2 tsp. garlic powder

PROCESS

Preheat oven to 450.

In a medium bowl stir together Bisquick, milk and cheese.

Drop onto greased cookie sheet by large spoonfuls.

Bake for 10 minutes.

While baking, melt butter in small bowl in microwave.

Stir in garlic powder and set aside.

When biscuits come out of the oven brush melted butter generously over each to coat.

Serve immediately.

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