Description
A refreshing summer minestrone recipe full of seasonal vegetables.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup diced tomatoes
- 1 cup diced zucchini
- 1 cup diced bell pepper
- 1 cup corn kernels
- 1 cup green beans, chopped
- 1 cup cooked pasta
- 1 cup spinach
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add vegetable broth and diced tomatoes, bring to a boil.
- Add zucchini, bell pepper, corn, and green beans.
- Reduce heat and simmer for 15 minutes.
- Add cooked pasta and spinach, cook until spinach wilts.
- Season with salt and pepper.
- Serve warm.
Notes
- Use any seasonal vegetables you prefer.
- Can be served hot or cold.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: summer minestrone recipe, vegetable soup, healthy soup, vegan soup