fbpx

Lunch/Dinner

Tuscan Vegetable Soup & Cornbread

Kiwi and Carrot
30mins
Prep Time
30mins
Cook Time
60mins
Total Time
Serves 11
Est. Yield

Ingredients

For soup:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 large yellow onion
  • 3 celery ribs
  • 2 cloves garlic
  • 1 cup red potatoes
  • 5 carrots
  • 6 cups homemade or canned chicken stock
  • 2 tablespoons fresh basil or 2 teaspoons dried
  • 1 tablespoon fresh parsley or 1 teaspoon dried
  • 1/2 tablespoon fresh rosemary or 1/2 teaspoon dried
  • 1/2 tablespoon fresh oregano or 1/2 teaspoon dried
  • 1 small zucchini
  • 1 cup cabbage
  • 1 can cannellini beans or small white beans
  • 2 fresh tomatoes or 1 can stewed tomatoes
  • Salt and pepper
  • Pecorino, Parmesan or favorite hard Italian cheese
  • Fresh basil

For cornbread:

  • 1 box Kodiak Cakes Cornbread Mix
  • 1-3/4 cup milk
  • 2/3 cup butter, melted
  • 2 eggs

DIRECTIONS

  1. Heat oil in large stock pot.
  2. Dice onion and celery ribs, and add to pot, along with minced garlic. Sauté for 5 minutes.
  3. Dice potatoes, and peel and dice carrots. Add to pot with stock and herbs.
  4. Simmer about 20 minutes, until vegetables begin to soften.
  5. Chop zucchini into bite-size pieces and cut cabbage into small, thin ribbons.
  6. Drain and rinse beans.
  7. Dice fresh tomatoes, if using.
  8. Add zucchini, cabbage, beans and tomatoes to pot.

Tuscan Vegetable Soup & Cornbread

Nutrition Facts

288
Calories
21
Fat
17
Carbs
7
Sugar
8
Protein

Recipe Makes approx. 11 Servings
Serving Size = 1 cup soup & 1 square of cornbread

View Full Nutrition Info

SHOP NOW Shop Kodiak Cakes Mixes

#KodiakCakes

How do you conquer your frontier?