Ingredients for Blond Minestrone
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 garlic cloves, minced
- 1 yellow squash, diced
- 1 zucchini, diced
- 1 medium carrot, diced
- 1 cup fresh corn kernels
- 8 cups vegetable broth
- 1 cup ditalini
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 5 ounces baby spinach
- Salt to taste
- Fresh coarse ground black pepper to taste
- Dollop of pesto sauce (optional)
- 3 cups diced tomatoes
- 1 cup diced tomatoes
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How to Make Blond Minestrone
- Chop the onion.
- Heat olive oil in a large Dutch oven or pot over medium heat.
- Add the chopped onion and sauté until softened, about 3-5 minutes.
- Add oregano, basil, and garlic; sauté for about 1 minute more.
- Stir in the diced squash, zucchini, carrot, and corn.
- Sauté until vegetables are tender, about 5 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Add the pasta and cannellini beans to the pot.
- Cook for about 10 minutes, or until the pasta is tender.
- Remove from heat and stir in the spinach.
- Season with salt and pepper to taste.
- **Optional:** For a tomato-enhanced version, blend 3 cups of the diced tomatoes with 2 cups of the broth until smooth. Stir the blended mixture and the remaining 1 cup of diced tomatoes into the soup after adding the beans.
- Ladle the soup into bowls.
- Top with a dollop of pesto (optional).
- Garnish with freshly ground black pepper.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
22g
Fat
3g
Carbs
10g
