Summer Minestrone
- Women`s Corner
- September 29, 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/
