Oh my, we have surely missed posting recipes for you, so here is Simple Summer Minestrone! We are still working on some software issues and trying to make things better for all of us, but I just couldn’t help posting a recipe today.
I love going through magazines and tearing out recipes , good ideas, organizing, etc. Lately, I have been looking for healthy, basic, tasty-looking food to serve at home. Are you so tired of gaining weight, and eating junk? Me, too, but I am more tired of the plethora of diets, exercise plans, taboo food lists that are out there. There are just too many opinions and not enough substance for me.
Anyway, we tried this soup and it was very good. Even my 7 year-old grandson liked it. That was a win!
I did make one change to the ingredients. This is supposed to be a vegetarian recipe, but I had just cooked chicken breasts in my slow cooker and had some really yummy chicken stock, so I used that instead of the vegetable stock.
Simple Summer Minestrone
Ingredients:
1 tablespoon olive oil
1 large onion, finely chopped
salt & pepper to taste
2 cloves garlic, finely chopped
8 ounces of red potatoes, skin-on, cut into 1/2-inch pieces
4 cups chicken stock
1 small zucchini, cut into 1/2-inch pieces
1 yellow squash, cut into 1/2-inch pieces
1 small carrot, thinly sliced
1/2 cup freezed-dried green peas (or frozen)
1/4 cup grated Parmesan cheese
1 cup fresh basil, roughly chopped or about a tablespoon of dried basil
Instructions:
- Heat olive oil in large saucepan on medium heat. Add onion, season with salt and pepper. Cover and cook, stirring frequently, for 8 minutes.
- Stir in garlic and cook for 1 minute, then add the potatoes and the chicken broth. Simmer for 5 minutes. Add zucchini, yellow squash and carrot. Simmer for 3 minutes.
- Add the peas and simmer until vegetables are just tender, about 3 minutes.
- Sprinkle with the Parmesan cheese and basil.
- Serve with a toasted ciabatta roll, or other crusty bread.
