Summer Vegetable Minestrone

Name: Summer Vegetable Minestrone
Yield: Makes 8 cups
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium-size onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1½ teaspoons dried Italian seasoning; ⅛ teaspoon red pepper flakes; 1 teaspoon salt; ¼ teaspoon coarsely ground black pepper; 1 zucchini, quartered and sliced; 1 yellow squash, quartered and sliced; 4 cups vegetable or chicken broth; 4 cups vegetable or chicken broth; 1½ pounds (about 6 to 8) plum or other ripe tomatoes, peeled (if desired), seeded, and chopped; 1½ pounds (about 6 to 8) plum or other ripe tomatoes, peeled (if desired), seeded, and chopped; ¼ cup tomato paste; 1 cup macaroni or other small pasta; 1 cup macaroni or other small pasta; 2 cups baby spinach; 1 tablespoon chopped fresh basil; Freshly grated Parmesan cheese

Preparation info

Makes
8
cups

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

This garden-centric soup features the best of summer, but you can also substitute equivalent amounts (about 3 cups) of winter squash, such as butternut, allowing a few extra minutes for the squash to get mostly tender before adding the pasta. If desired, substitute 1 (28-ounce) can seasoned diced tomatoes (undrained) for fresh.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium-size onion, chopped
2 carrots, peele

Soup
Vegetarian
Summer

Method

Heat oil in a Dutch oven or soup pot over medium heat. Add onion, carrots, celery, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook, stirring frequently, for 5 to 7 minutes or until vegetables are tender. Add zucchini and yellow squash. Cook for 3 minutes or until squash is halfway cooked.

Stir in broth, tomatoes, and tomato paste. Bring mixture to a boil and stir in