Summer Minestrone

I love soups. They are so comforting, versatile, and so filling. I found this recipe on Pinterest and saved it. Each time I wanted to make it, I hesitated wondering how Aaron was going to react considering this was all veggies and no meat 🙂 Last week, I needed a quick fix meal and took the plunge and made this late summer minestrone. One of the reasons I was excited about this soup was that I had never used yellow squash before. Crazy, right? Well, let’s just say Aaron had three bowls of it and declared it one of the best soups he has ever had. (Aaron has become a bit of a food snob after being married to me.)

This was an easy recipe, quick to make, and full of flavor.

INGREDIENTS

1 can of whole kernel corn
1 yellow squash, medium-sized, cut into bite-size pieces
1 zucchini, medium-sized, cut into bite-size pieces
1 carrot, cut into bite-size pieces
1 onion, large
2 cloves garlic, minced
1/2 cup frozen peas
1/2 bunch basil, roughly chopped
8oz red potatoes, cut into bite-size pieces
4 cups vegetable broth (adjust as desired)
Salt, olive oil, black ground pepper

DIRECTIONS

Heat oil in pan. Add onion, salt and pepper and let onions cook until translucent and are beginning to get brown.

Add the chopped basil and saute for a few minutes. Add potatoes and broth and bring to a boil. Once it is boiling, turn down the heat and let it simmer for about 5 minutes.

Add the zucchini, squash and carrot and let it continue to simmer for about 3 minutes. Add the peas and corn and simmer until veggies are tender and cooked.

Serve in bowls topped with grated parmesan cheese and garnish with fresh chopped basil leaves.  A big chunk of bread to sop up the soup and you will be extremely satisfied with this summer minestrone.