Summer minestrone

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Nutritional Information
(per serving)
Calories 187
Total Fat 6g
Saturated Fat 1.5g
Cholesterol 0
Sodium 488mg
Total Carbohydrate 29g
Dietary Fiber 5g
Sugars --
Protein 7g
Calcium


Tips & Techniques
Top It Off: For an extra hit of flavor, drizzle the soup with store-bought pesto before serving.


Read more: Summer Minestrone Recipe - Woman's Day

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Ingredients

  • 1 tablespoon(s) olive oil
  • 1 large onion, finely chopped
  • Kosher salt
  • Pepper
  • 1/2 bunch(es) (small) basil (about 2 cups)
  • 2 clove(s) garlic, finely chopped
  • 8 ounce(s) red potatoes, cut into 1/2-inch pieces
  • 4 cup(s) low-sodium vegetable broth
  • 1 small (about 6 ounces) zucchini, cut into 1/2-inch pieces
  • 1 small (about 6 ounces) yellow squash, cut into 1/2-inch pieces
  • 1 small carrot, thinly sliced
  • 1/2 cup(s) frozen peas
  • 1 cup(s) (from 1 ear) fresh corn kernels
  • 1/4 cup(s) grated Parmesan cheese, for serving
  • Country bread, for serving
  • Read more: Summer Minestrone Recipe - Woman's Day

Preparation

Step 1

Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions are tender and beginning to brown, 4 to 5 minutes more.
Meanwhile, separate the basil leaves from the stems. Finely chop enough stems to yield 1 tablespoon. Add the chopped stems to the onion along with the garlic and cook, stirring, for 1 minute. Add the potatoes and broth and simmer for 5 minutes.
Add the zucchini, squash, and carrot and simmer for 3 minutes. Add the peas and corn and simmer until the vegetables are just tender, 2 to 3 minutes more. Sprinkle with the Parmesan and basil before serving. Serve with the bread, if desired.


Read more: Summer Minestrone Recipe - Woman's Day

View complete recipe