Description
A refreshing summer minestrone filled with seasonal vegetables.
Ingrédients
L'échelle
- 2 cups vegetable broth
- 1 cup diced tomatoes
- 1 cup zucchini, diced
- 1 cup green beans, chopped
- 1 cup corn kernels
- 1 cup cooked pasta
- 1 cup spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add vegetable broth and tomatoes, bring to a boil.
- Add zucchini, green beans, and corn, simmer for 10 minutes.
- Stir in cooked pasta and spinach, cook for another 5 minutes.
- Season with salt and pepper.
- Serve warm or chilled.
Notes
- Feel free to add any other seasonal vegetables.
- This recipe is best served fresh.
- Can be stored in the fridge for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Soup
- Méthode: Stovetop
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 150
- Sucre: 4g
- De Sodium: 400mg
- La graisse: 5g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 22g
- La fibre: 5g
- La protéine: 6g
- Le taux de cholestérol: 0mg
Mots-clés: summer minestrone recipe