Name: Summer Vegetable Minestrone
Prep time: 15 min
Ingredients: 2 tbsp olive oil; 2 garlic cloves (minced); 2 carrots (peeled and chopped); 1 onion (finely diced); 1-2 zucchini (diced); 2 tomatoes (diced); 2 cups spinach; 1 cup frozen lima beans (thawed); 1 cup frozen peas (thawed); 4 cups low-sodium vegetable broth; 1/4 lb whole wheat pasta; salt (to taste); pepper (to taste)

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Summer Vegetable Minestrone

Prep Time15

Course: Lunch, Soup

Cuisine: American, Italian, Mediterranean

Keyword: summer vegetable minestrone

Servings:

Calories: 304kcal

Ingredients

2 tbsp olive oil
2 garlic cloves minced
2 carrots peeled and chopped
1 onion finely diced
1-2 zucchini diced
2 tomatoes diced
2 cups spinach
1 cup frozen lima beans thawed
1 cup frozen peas thawed
4 cups low-sodium vegetable broth
1/4 lb whole wheat pasta
salt to taste
pepper to taste

Instructions

Adding the beans and the peas to a pan of lightly salted boiling water. Cook for 3-4 minutes. Remove and run under cold water. Set side to drain.
In a covered soup pot, cook garlic, carrot, onion and zucchini in 1/4 cup vegetable broth or a drizzle of olive oil for 10 minutes.
Add in the vegetable broth. Bring to the boil, then add the pasta, the tomato, summer greens and peas with salt and pepper.
Simmer for 10-15 minutes (however long it takes to cook the pasta al dente according to package instructions), then add the prepared beans and peas and continue to simmer for a 2 minutes.

Nutrition

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Summer Vegetable Minestrone