Light Summer Minestrone
There aren't a whole lot of seasonings in this recipe, so some may find it bland. I like that the flavor of the veggies really comes through.
Light Summer Minestrone
from Aviva Goldfarb, The Six O'Clock Scramble
1 T olive oil
1 large onion, diced
2 large carrots or 10-15 baby carrots, diced
2 cans (15 oz each) chicken or vegetable broth
2 soup cans water
1 1/2 cups uncooked thin egg noodles
1 medium yellow squash (about 1/2 pound), diced (or use zucchini)
3/4 cup frozen peas
1 can (15 oz) cannellini or pinto beans, drained
1 can (15 oz) diced tomatoes or 2 cups fresh tomatos (about 2 tomatos)
10 fresh basil leaves
salt and pepper to taste
grated Parmesan cheese for serving
In a large saucepan (I used a 5 qt, and that seemed to be about right), heat the oil over medium-high heat. Add the onion and saute it for a few minutes while you chop the carrots.
Add the carrots, broth, and water. Cover the pan and bring it to a boil.
Add the noodles and simmer them for about 5 minutes. Add the squash, peas, beans, and tomatos and return the soup to a simmer. Cook it for a few more minutes until the squash is tender.
Stir in the basil and season the soup with salt and pepper to taste.
Serve the soup topped with Parmesan cheese.
Serves 8.
While the flavor was good, I think Geoff wanted something more. Next time we do this, we'll probably throw in some sausage or pepperoni.
Light Summer Minestrone
from Aviva Goldfarb, The Six O'Clock Scramble
1 T olive oil
1 large onion, diced
2 large carrots or 10-15 baby carrots, diced
2 cans (15 oz each) chicken or vegetable broth
2 soup cans water
1 1/2 cups uncooked thin egg noodles
1 medium yellow squash (about 1/2 pound), diced (or use zucchini)
3/4 cup frozen peas
1 can (15 oz) cannellini or pinto beans, drained
1 can (15 oz) diced tomatoes or 2 cups fresh tomatos (about 2 tomatos)
10 fresh basil leaves
salt and pepper to taste
grated Parmesan cheese for serving
In a large saucepan (I used a 5 qt, and that seemed to be about right), heat the oil over medium-high heat. Add the onion and saute it for a few minutes while you chop the carrots.
Add the carrots, broth, and water. Cover the pan and bring it to a boil.
Add the noodles and simmer them for about 5 minutes. Add the squash, peas, beans, and tomatos and return the soup to a simmer. Cook it for a few more minutes until the squash is tender.
Stir in the basil and season the soup with salt and pepper to taste.
Serve the soup topped with Parmesan cheese.
Serves 8.
While the flavor was good, I think Geoff wanted something more. Next time we do this, we'll probably throw in some sausage or pepperoni.
Comments
I wonder if this would be good with some orzo or tortellini in it, too? Usually I don't go for soup in the summer, but we just got a bunch of fresh basil from the farmshare, and this sounds perfect...