Minestrone Makes a Great Summer Soup

Olympic fever is still lingering, because this is what i saw, seriously, as i was chopping away at my minestrone…LOL

While chopping i’m acknowledging the fact that today begins week 2 of fighting the sugar war.  I’m thinking about how we have a birthday party this weekend so we’re going to try to hold off on treats until then. That’s four days…think we can do it?  Here’s the recipe for this light but satisfying soup.

  • 3 Tablespoons olive oil  (adding olive oil to your veggies helps with their nutrient absorption)
  • 1 onion
  • 3 cloves minced garlic
  • 3 carrots, diced
  • 1 green squash, diced
  • 1 yellow squash, diced
  • dried oregano
  • chopped fresh basil
  • salt
  • pepper
  • 6-8 cups heated organic low sodium chicken broth (Pacific brand is nice) (Pasta absorbs broth while it cooks)
  • 8 ozs pasta  (i used macaroni here but you can use almost any kind really…i also tried corn pasta for the first time and it was great in this recipe)
  • 2 diced tomatoes
  • 1 bunch of broccolini (optional, but add it! very good for you!)
  • 1 teaspoon tomato paste (optional, but add it! very good for you!)
  • grated parmesan cheese (optional)

Heat oil in medium-sized soup pot. Saute onion for a few minutes, then add garlic.  Add carrots and saute for 7 more minutes.  Add yellow squash and green zucchini. Add herbs and spices. Whisk tomato paste into heated chicken broth, then add both to the pot and simmer.  Add pasta, tomatoes and broccolini.  Simmer until pasta is cooked- anywhere from 5-10 minutes longer.  Sprinkle with parmesan cheese and top with fresh basil leaf. Enjoy. 6 servings.

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