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.
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
Grated Parmesan cheese for topping
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.
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
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.
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