Summer Minestrone
Kamis, 31 Oktober 2019
Ingredients
1 tbsp. oil
1 large onion, finely chopped
Salt
Pepper
2 cloves garlic, finely chopped
8 oz. red potatoes, cut into 1/2-inch pieces
4 c. low-sodium vegetable broth
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 c. frozen peas
1/4 c. grated Parmesan
1 c. fresh basil, roughly chopped
Crusty bread, for serving
Directions
1.
Heat oil in large saucepan on medium. Add onion,
season with salt and pepper and cook, covered, stirring occasionally, 8
minutes.
2.
Stir in garlic and cook 1 minute. Add red
potatoes and low-sodium vegetable broth and simmer 5 minutes.
Add zucchini, yellow squash, and carrot; simmer 3 minutes.
3.
Add frozen peas and simmer until
vegetables are just tender, 2 to 3 minutes.
4.
Sprinkle with grated Parmesan and fresh basil. Serve
with crusty bread if desired.
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