Summer Minestrone

Name: Summer Minestrone
Prep time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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

By The Good Housekeeping Test KitchenPublished: Jul 27, 2018

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Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Active Time:

10 mins

Total Time:

30 mins

Cal/Serv:

185

This veggie-packed soup is low in calories but high in flavor.

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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 cups 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 cup frozen peas
1/4 cup grated Parmesan
1 cup fresh basil, roughly chopped
Crusty bread, for serving

Directions

1. Step 1Heat oil in large saucepan on medium. Add onion, season with salt and pepper and cook, covered, stirring occasionally, 8 minutes.
2. Step 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. Step 3Add frozen peas and simmer until vegetables are just tender, 2 to 3 minutes.
4. Step 4Sprinkle with grated Parmesan and fresh basil. Serve with crusty bread if desired.