Summer Minestrone Soup

By pjones-2

Ingredients

• 3 3 3 tablespoons unsalted butter
• 3 3 3 tablespoons unsalted butter
• 3 3 3 tablespoons unsalted butter
• 1 1 1 white onion, chopped
• 1 1 1 white onion, chopped
• 1 1 1 white onion, chopped
• 3 3 3 cloves garlic, minced
• 3 3 3 cloves garlic, minced
• 3 3 3 cloves garlic, minced
• 3 3 3 carrots, peeled and chopped
• 3 3 3 carrots, peeled and chopped
• 3 3 3 carrots, peeled and chopped
• 1 1 1 yellow squash, sliced
• 1 1 1 yellow squash, sliced
• 1 1 1 yellow squash, sliced
• 1 1 1 zucchini, sliced
• 1 1 1 zucchini, sliced
• 1 1 1 zucchini, sliced
• Dried oregano
• Dried oregano
• Dried oregano
• Chopped fresh basil
• Chopped fresh basil
• Chopped fresh basil
• Salt
• Salt
• Salt
• Pepper
• Pepper
• Pepper
• 6 6 6 cups chicken stock, heated
• 6 6 6 cups chicken stock, heated
• 6 6 6 cups chicken stock, heated
• 8 8 8 ounces pasta shells
• 8 8 8 ounces pasta shells
• 8 8 8 ounces pasta shells
• 2 2 2 tomatoes, diced
• 2 2 2 tomatoes, diced
• 2 2 2 tomatoes, diced

Preparation

Step 1

In soup pot melt butter and saute onion and garlic. Add carrots and cook until tender, about 10 minutes. Add squash and zucchini. Season with oregano, basil, salt and pepper. Add hot chicken stock and bring to a simmer. Add pasta, tomatoesi. Simmer until pasta is cooked through, about 5 minutes