Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetables—you can cook it winter or summer. For me, it often marks the end of the summer with all the fresh vegetables that are available. It’s a thick soup with seasonal vegetables and pasta, but—if you prefer—you can replace the pasta with rice. This minestrone soup is also a great way to make your children eat their vegetables. I always add frozen edamame to give it more protein, but replacing the edamame with legumes is another great option.
- 1 big zucchini
- 1 yellow squash
- 2 carrots
- 2 potatoes
- ½ cup frozen peas
- 1 cup edamame
- 1 can of diced tomatoes
- 1 onion
- 1 clove of garlic
- ¼ cup fresh basil leaves
- 1 bay leaf
- salt and pepper
- olive oil
- 7 cups of vegetable broth
- 100 g pasta (broken fehttuchini or vermicelli)
- Peel and dice the zucchini, squash, carrots, & potato.
- Chop the onion and the garlic.
- In a large saucepan, sweat the chopped onion and chopped garlic in a drizzle of olive oil for a few minutes.
- Add the diced tomatoes and cook for about 5 minutes.
- Add vegetables, carrots, zucchini, squash, & cut potatoes,
- Add chopped basil leaves, & bay leaf. Add salt and pepper.
- Pour in the vegetable both.
- Cook and cover over low heat for 25 minutes. 5 to 10 minutes before the end of cooking, add the pasta (according to their al dente cooking time) and the edamame,
- Add the peas when ready to serve. Wait 2 minutes for the peas to warm up before serving.