Summer Minestrone Soup

12 servings
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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 - 3 cloves garlic, chopped
  • 2 carrots sliced into 1/2 inch coins
  • 2 cups zucchini sliced into 1/4 inch half-moons
  • 2 cups summer squash sliced into 1/4 inch half-moons
  • 1/2 pound fresh green beans, tips removed and cut into 1 inch pieces
  • 2 ears corn, cut into chunks
  • 8 cups chicken broth
  • 1 28 ounce can San Marzano diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • 8 ounces ditalini pasta, about 2 cups uncooked
  • 1 15 ounce can red kidney beans, drained and rinsed
  • 1 tablespoon fresh oregano
  • 1 8 ounce bag baby spinach
  • 1 cup fresh basil leaves
  • Grated Parmesan cheese

Directions

  1. Heat oil in a large pot over medium-high heat. Add onion and garlic. Cook 3 minutes, stirring occasionally.
  2. Add carrots, zucchini, squash, green beans, corn, broth, tomatoes, Italian seasoning, salt and pepper.
  3. Bring to a boil and simmer 3 minutes. Add pasta and cook 8 minutes. Stir in kidney beans and oregano. Simmer 2 minutes or until pasta is tender. Gradually stir in spinach until wilted. Add basil.
  4. Ladle into bowls and sprinkle with Parmesan cheese.

https://www.cutco.com/learn/summer-minestrone-soup