Summer Vegetable Minestrone

summer-vegetable-minestrone
Photo by Jen Causey
Summer Vegetable Minestrone 3.4 72 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 350 calories
    • Fat 7 g (2g saturated fat)
    • Cholesterol 6 mg
    • Sodium 1555 mg
    • Protein 16 g
    • Carbohydrate 56 g
    • Sugar 10 g
    • Fiber 9 g
    • Iron 4 mg
    • Calcium 181 mg

Cook the pasta until al dente, 
according to the package directions.

Meanwhile, heat the oil in a large 
Dutch oven over medium-high. Add
 the leeks and cook, stirring often, until slightly softened, about 3 minutes. 
Add the squash and cook, stirring often, 
until softened, about 3 minutes. Add the vegetable stock, lima beans, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until the beans are tender, about 10 minutes.

Stir in the asparagus, tomatoes, and cooked pasta; cover and simmer until heated through, about 2 minutes. Serve topped with the Parmesan and pepper.

Ingredients

  1. Check 1 cup ditalini pasta (about 5 ounces)
  2. Check 1 tablespoon extra-virgin 
olive oil
  3. Check 2 leeks, white and 
light green parts 
only, chopped
  4. Check 3 cups chopped 
yellow squash (about 
2 medium)
  5. Check 6 cups vegetable stock
  6. Check 2 cups frozen baby lima beans, thawed
  7. Check ¾ teaspoon kosher salt
  8. Check 1 pound asparagus, 
trimmed and cut 
into 1-in. pieces
  9. Check 1 cup halved cherry tomatoes
  10. Check 1 ounce Parmesan cheese, shaved (about ¼ cup)
  11. Check 1 teaspoon black pepper

Directions

  1. Cook the pasta until al dente, 
according to the package directions.
  2. Meanwhile, heat the oil in a large 
Dutch oven over medium-high. Add
 the leeks and cook, stirring often, until slightly softened, about 3 minutes. 
Add the squash and cook, stirring often, 
until softened, about 3 minutes. Add the vegetable stock, lima beans, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until the beans are tender, about 10 minutes.
  3. Stir in the asparagus, tomatoes, and cooked pasta; cover and simmer until heated through, about 2 minutes. Serve topped with the Parmesan and pepper.