Summer Minestrone

  • Women‍‍`s Corner
  • September 26, 2022

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

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 

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

Nutritional information (per serving): About 185 calories, 6 g fat (1.5 g saturated), 7 g protein, 490 mg sodium, 29 g carb, 5 g fiber

This recipe is taken from https://www.goodhousekeeping.com/food-recipes/
 

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