Name: Summer Minestrone
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp. olive oil; 1 large onion; Kosher salt and pepper; 1/2 bunch basil (about 2 cups); 2 clove garlic; 8 oz. red potatoes; 4 c. low-sodium vegetable broth; 1 small zucchini; 1 small yellow squash; 1 small carrot; 1/2 c. frozen peas; 1 c. fresh corn kernels; 1/4 c. grated Parmesan cheese; country bread

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

Step 2Meanwhile, separate the basil leaves from the stems. Finely chop enough stems to yield 1 tablespoon. Add the chopped stems to the onion along with the garlic and cook, stirring, for 1 minute. Add the potatoes and broth and simmer for 5 minutes.

Step 3Add the zucchini, squash, and carrot and simmer for 3 minutes. Add the peas and corn and simmer until the vegetables are just tender, 2 to 3 minutes more. Sprinkle with the Parmesan and basil before serving. Serve with the bread, if desired.

Summer Minestrone

Ingredients

Directions

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