Summer Minestrone

By khojnicki

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• Kosher salt and pepper
• 1/2 small bunch basil
• 2 cloves garlic, finely chopped
• 8 oz red potatoes, cut into 1/2" pieces
• 4 cups low sodium vegetable broth
• 1 small zucchini cut into 1/2" pieces
• 1 small yellow zucchini squash cut into 1/2" pieces
• 1 small carrot, thinly sliced
• 1/2 cup frozen peas
• 1 cup fresh corn kernels
• 1/4 cup grated parmesan cheese
• Country bread, for serving

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Heat oil in a large heavy bottomed saucepan over medium heat. Add the onion, season with 1/2 tsp each salt and pepper and cook, covered, stirring occasionally, for 5 mins. Uncover and cook, stirring occasionally, until the onions are tender and beginning to brown, 4-5 mins more.

Meanwhile, separate the basil leaves from the stems. Finely chop enough stems to yield 1 tbsp. Add the chopped stems to the onions along with the garlic and cook, stirring for 1 min. Add the potatoes and broth and simmer for 5 mins.

Add the zucchini, squash and carrot and simmer for 3 mins. Add the peas and corn and simmer until the vegetables are just tender, 2-3 mins more. Sprinkle with the parmesan and basil before serving. Serve with bread.