Garden Minestrone Soup
If you're like, well, anyone with a garden, you have many many zucchinis and tomatoes. I have just the recipe for you! Truly yummy Garden Minestrone Soup. Even my husband (whose philosophy is that soup is how a woman tricks a man out of a real meal) liked it!
2 t olive oil
1 c chopped onion
2 t chopped fresh oregano
4 garlic cloves, minced
3 c chopped yellow squash
3 c chopped zucchini
1 c chopped carrot
1 c fresh corn kernels (about 2 ears)
4 c chopped tomatoes, divided
6 c chicken broth (= 3 cans, preferrably fat-free, less sodium)
1-2 c uncooked macaroni
2 (15.5 oz) cans Garbanzo Beans
6 oz baby spinach
1 t salt
1/2 t freshly ground pepper
1 c grated Asiago cheese
I would chop everything first and have it ready by your stove
1. Heat oil in a Dutch oven over medium-high heat. Add onions to pan and sautee 3 minutes or until softened.
2. Add garlic and oregano and sautee for 1 minute.
3. Stir in squash, zucchini, carrot, and corn; sautee 5 minutes or until vegetables are tender.
4. Meanwhile combine tomatoes and 1 can broth in a blender and process until smooth. (You can keep some of the tomatoes to put in the soup if you'd like, but the texture bugs me, so I blend all of them)
5. Add tomatoe mix and remaining 2 cans broth to pan and bring to a boil. Reduce heat and simmer 20 minutes.
6. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occassionally.
7. Remove from heat, stir in spinach, salt, and 1/2 t pepper.
8. Ladle soup into individual bowls and top with cheese (if desired).
The total cooking time may seem long, but while your soup is simmering, you can clean up the prep mess:
Then after you eat, you only have the pan and bowls to clean, nothing else.