A NOTE FROM MARINA...
Hi friends! I’m Marina from Marina Makes (marinamakesblog.com). As we learn about common bonds that bring us together through this month’s book and activities, I hope you’ll do the same as you prepare this menu. The minestrone soup I’ve prepared for you includes several foods that, similar to the people of this world, are different colors, shapes and sizes. Each one is unique and adds its own touch of flavor to the soup, just as each person on this earth contributes in some way to the world. In addition, I’ve included a recipe for a friendship snack mix. This is a great mix for your kids to deliver to friends and neighbors old and new, helping them continue to cultivate bonds with others. Happy eating!
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SHOPPING LIST
YOUR TIME IS VALUABLE. AS MOMS WE GET IT!
Take a quick minute to print out this shopping list and run to the grocery store or make a Walmart Grocery Order from your phone. ;)
Starter
Friendship Mix
Prep time: 5 minutes
Total time: 5 minutes
INGREDIENTS
Feel free to include any type of salty or sweet pantry snacks you like!
2 cups of cheddar crackers
2 cups of corn chex cereal
2 cups of pretzel rounds or squares
2 cups of chocolate covered candies
2 cups of graham cracker cookies
DIRECTIONS
Place all ingredients in a large bowl and stir to combine.
Entree
Minestrone Friendship Soup
Prep time: 20 minutes
Total time: 50-60 minutes
3 tablespoons of olive oil
1/2 cup of zucchini, chopped
1/2 cup of carrots, chopped
1/2 cup of celery, chopped
1/2 cup of sweet onion, chopped
1/2 cup of green beans, chopped
3 cloves of garlic, minced
Salt
Pepper
2 teaspoons of thyme
14 oz can of petite diced tomatoes
6 cups of chicken or vegetable broth
1/2 cup of parmesan cheese, plus additional cheese for topping
3/4 - 1 cup of dried ditalini pasta (GF option: small GF pasta)
1 1/2 - 2 cups of kale, chopped
2 tablespoons of jarred pesto
DIRECTIONS
Chop all of the veggies prior to starting on the soup. If you’re child is old enough and has a safe knife to use, ask them to help cut some or all of the vegetables. While you’re chopping, talk about the different textures and colors of the veggies.
Heat olive oil in a large pot or dutch oven over medium-high heat. At this point, ask your child to help you add the zucchini, carrots, celery, onion, green beans and garlic to the pot. Season with salt and pepper and stir often for 7-10 minutes or until the vegetables become tender. Add thyme and cook for an additional minute or two. Have your child help you stir throughout the process.
Next, add diced tomatoes, vegetable broth, parmesan cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring the soup to a boil and let it simmer uncovered for 25-30 minutes. After the soup has simmered for a while, take a couple of spoons and taste test the soup with your child. Season with additional salt and pepper if needed.
After simmering, add the kale and mix until wilted. Next, add the pasta and cook according to packaging. I recommend cooking a minute or two less than the recommended al dente time. Stir in the pesto and serve. Top with cheese.
