The Pioneer Woman Tasty Kitchen
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Minestrone Summer Soup

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Level: Easy

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Description

A light, flavorful and healthy soup that calls for your garden bounty like tomatoes, basil and zucchini.

Ingredients

  • 2 cups Zucchini, Chopped
  • 4 Tablespoons Olive Oil, Divided
  • 1 whole Small Sweet Onion, Finely Chopped
  • 1 clove Garlic, Minced
  • 1 whole Large Tomato, Chopped
  • 4 cups Low Sodium Chicken Or Vegetable Stock
  • 1 cup Water
  • 1-½ cup Cooked Macaroni Or Other Similar Pasta
  • 1 can White Beans (15 Oz Can), Drained And Rinsed
  • 2 Tablespoons Shredded Basil Leaves, More For Serving

Preparation

Preheat oven to 425 F. On a large cookie sheet toss chopped zucchini with 2 tablespoons olive oil and salt and pepper, to taste. Roast for approximately 10 minutes.

In a large pot, heat remaining 2 tablespoons olive oil over medium heat. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened. This will take about 8 minutes. Add the tomato and cook for 1 minute. Add the broth and water and bring to a boil. Add the pasta, beans, roasted zucchini and shredded basil leaves and simmer for 5 minutes. Ladle the soup into bowls, season to taste with salt and pepper and freshly torn basil leaves and serve.

Recipe adapted from Food & Wine August 2013.

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