SoupsAugust 21, 2014
Calories
141
Sodium
429mg
17% DV
Fat
8g
13% DV
Protein
7g
14% DV
Carbs
19g
6% DV
Fiber
7g
29% DV
End of Summer Minestrone
142
10
2 tablespoons vegetable oil
1 spring onion
1 red onion
2 garlic cloves
1 green zucchini
1 yellow summer squash
1 cup yellow beans
1 cup Italian flat beans
1 large ear corn, kernels removed
1 large tomato
1 bell pepper
6 cups vegetable broth
Bunch of basil
Bunch of parsley
4oz mini pasta shapes
!Optional for serving
Parmesan shavings
1/4 cup chopped basilFinely chop the spring onion, red onion and garlic cloves. Cut all other vegetables into bite-sized pieces.
In a large pot heat the oil over medium-high heat. Add the spring onion, red onion and garlic cloves. Stir fry for a few minutes over medium heat until starting to brown. Add the other vegetables and continue frying for another two or three minutes.
Add the vegetable stock and bring to a boil. Reduce the heat to medium-low, cover and let simmer for 10 minutes.
Add the pasta shapes together with the bunches of basil and parsley. Continue simmering until the pasta is done.
Remove the herbs from the soup before serving.
1/4 cup chopped parsley
1 spring onion
1 red onion
2 garlic cloves
1 green zucchini
1 yellow summer squash
1 cup yellow beans
1 cup Italian flat beans
1 large ear corn, kernels removed
1 large tomato
1 bell pepper
6 cups vegetable broth
Bunch of basil
Bunch of parsley
4oz mini pasta shapes
!Optional for serving
Parmesan shavings
1/4 cup chopped basilFinely chop the spring onion, red onion and garlic cloves. Cut all other vegetables into bite-sized pieces.
In a large pot heat the oil over medium-high heat. Add the spring onion, red onion and garlic cloves. Stir fry for a few minutes over medium heat until starting to brown. Add the other vegetables and continue frying for another two or three minutes.
Add the vegetable stock and bring to a boil. Reduce the heat to medium-low, cover and let simmer for 10 minutes.
Add the pasta shapes together with the bunches of basil and parsley. Continue simmering until the pasta is done.
Remove the herbs from the soup before serving.
1/4 cup chopped parsley
Finely chop the spring onion, red onion and garlic cloves. Cut all other vegetables into bite-sized pieces.
In a large pot heat the oil over medium-high heat. Add the spring onion, red onion and garlic...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
141
Sodium
429mg
17% DV
Fat
8g
13% DV
Protein
7g
14% DV
Carbs
19g
6% DV
Fiber
7g
29% DV
