Blond Minestrone Recipe

Ingredients for Blond Minestrone

• Olive Oil
• Onion
• Dried Oregano
• Dried Basil
• Garlic Cloves
• Yellow Squash
• 1 medium zucchini, diced
• 1 medium carrot, diced
• Fresh Corn
• Chicken Broth
• Ditalini
• Great Northern Beans
• Baby Spinach
• Salt
• Fresh Coarse Ground Black Pepper
• Pesto Sauce

How to Make Blond Minestrone

1. Chop the onion.
2. Heat olive oil in a large Dutch oven or pot over medium heat.
3. Add the chopped onion and sauté until softened, about 3-5 minutes.
4. Add oregano, basil, and garlic; sauté for about 1 minute more.
5. Stir in the diced squash, zucchini, carrot, and corn.
6. Sauté until vegetables are tender, about 5 minutes.
7. Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer for 20 minutes.
8. Add the pasta and cannellini beans to the pot.
9. Cook for about 10 minutes, or until the pasta is tender.
10. Remove from heat and stir in the spinach.
11. Season with salt and pepper to taste.
12. **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.
13. Ladle the soup into bowls.
14. Top with a dollop of pesto (optional).
15. Garnish with freshly ground black pepper.