Summer Vegetable Minestrone

By grammadot

Ingredients

• 1 cup ditalini pasta (about 5 ounces)
• Check 1 tablespoon extra-virgin 
olive oil
• Check 2 leeks, white and 
light green parts 
only, chopped
• Check 3 cups chopped 
yellow squash (about 
2 medium)
• Check 6 cups vegetable stock
• Check 2 cups frozen baby lima beans, thawed
• Check 3/4 teaspoon kosher salt
• Check 1 pound asparagus, 
trimmed and cut 
into 1-in. pieces
• Check 1 cup halved cherry tomatoes
• Check 1 ounce Parmesan cheese, shaved (about 1/4 cup)
• Check 1 teaspoon black pepper

Preparation

Step 1

Directions

Cook the pasta until al dente, 
according to the package directions.

Meanwhile, heat the oil in a large 
Dutch oven over medium-high. Add
 the leeks and cook, stirring often, until slightly softened, about 3 minutes. 
Add the squash and cook, stirring often, 
until softened, about 3 minutes. Add the vegetable stock, lima beans, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until the beans are tender, about 10 minutes.

Stir in the asparagus, tomatoes, and cooked pasta; cover and simmer until heated through, about 2 minutes. Serve topped with the Parmesan and pepper.