Mommy’s Minestrone-Soup For Baby!
There’s nothing I love on a cold rainy day than a warm, hearty bowl of soup! Here’s a recipe for babies 10 months and up that you and baby can enjoy! With babies this age, you can get away with feeding chunkier food textures, so long as everything has been cooked soft. Best of all, it’ll help you use up puree you may have hanging out in the freezer if your little one has moved on to finger food-just toss in carrot, squash, zucchini, green bean, pea puree, or leftover gobble-gobble meatballs at step 6.
1 large onion, diced
2 cloves garlic (optional)
2 stalks celery, diced or shredded
1 large carrot, diced or shredded
1/3 pound zucchini or summer squash, diced into small pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups chicken broth
1 15-ounce can of your favorite beans, drained and rinsed (If using a long bean like wax beans or green beans, dice into small pieces)
1 cup mini elbow pasta (TIP: if you prefer to have more broth, cook and drain the pasta then add it to the soup just before serving)
1/4 cup spinach (frozen or fresh)
5. Reduce the heat to medium low and simmer 10 minutes.
6. Stir in the beans, spinach and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Garnish with Parmesan cheese.