One Pot Wonder: Italian Vegetable Soup & Cornbread

Summer is unofficially over, which means it’s time to get back to routines and schedules. And I could not be happier. I know, I sound like a total party pooper. Don’t get me wrong, I do love summer, but come late August every year, I’m itching for cooler weather, apples and pumpkins, prime time TV, and a week when I can just stay put and get back in the kitchen.

Now I don’t want to jinx it, but I think it’s safe to say that the dog days of summer are finally past us. The weather in NYC has been just divine, and I’ve finally had a few weekends where I can stay home and relax instead of living out of a suitcase between graduations, vacations, and beach visits. So with some extra time on my hands, it was about time I got back in the kitchen with one of my favorite Sunday traditions: one pot meals!

As I’ve said here before, one pot meals are clutch for young, busy and poor folks (like me)! They’re a major timesaver during the week, and much healthier and more cost effective than ordering takeout everyday for lunch or dinner. On the menu this week is a big, biiiig pot of Italian vegetable soup. Besides chopping up all the vegetables, you essentially just dump and stir everything into a big pot. And because I always need a little carb-age to truly hold me over, I made a lighter version of hearty cornbread. While it may officially be summer until this Saturday, this Italian vegetable soup and cornbread says fall is here to stay.

Italian Vegetable Soup

serves 6-8


2 cups escarole, chopped

2 cups baby spinach

2 cloves garlic, chopped

1 medium yellow onion, chopped

2 zucchini, chopped

1 red bell pepper, chopped

1 fennel bulb, chopped

28 oz can diced tomatoes

6 cups vegetable broth

pinch crushed red pepper flakes

2 tsp fresh thyme, chopped

2 tsp fresh oregano, chopped

1 tsp kosher salt

1/4 tsp black pepper

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

Add escarole, spinach, garlic, onion, zucchini, red bell pepper, fennel, canned tomatoes, vegetable broth, red pepper flakes, thyme and oregano to a large pot. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10-15 minutes until vegetables are cooked through. Season with salt and pepper and top with parsley and basil.

Healthy Cornbread

serves 12


1 cup flour

1 cup cornmeal

1/4 cup sugar

1 tsp baking soda

3/4 tsp salt

1 cup plain nonfat yogurt

2 eggs, beaten

Preheat oven to 400 degrees. Spray an 8×8 inch pan with cooking spray.

Combine flour, cornmeal, sugar, baking soda and salt in a mixing bowl. Stir in yogurt and eggs until combined and batter is smooth. Pour into pan and bake 20-25 minutes until tender and cooked through in the center.


One thought on “One Pot Wonder: Italian Vegetable Soup & Cornbread

  1. Pingback: Friday Five: Favorite Herbs | Cooking With Cara

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