Summer Minestrone Soup

HomeClinics & ProgramsELLICSR KitchenSummer Minestrone Soup

Skill Level	Easy

Preparation Time	10 minutes	Total Time	30 minutes
Servings	6	Cost Per Serving	$2.40

1	Large Onion, diced
1	Zucchini, diced
3	Carrots, diced
1/2 head	Fennel, diced
1 cup	Fresh Peas
1 cup	Fresh Romano Beans (or any fresh beans)
1 bunch	Chard or Kale (or any other leafy green)
2	Medium Tomatoes, diced
2 cloves	Garlic, slightly crushed
2/3 cup	Pastina (any little pasta)
2 L	Vegetable stock
1 tbsp	Olive Oil
1/4 cup	Parmigiano Reggiano Cheese (including end pieces)
To taste	Salt and Black Pepper

Herb Garden Pesto: (Choose whichever fresh herbs you like)

In a large stock pot over medium heat add olive oil.
Add your diced onion, carrots, fennel and garlic. Add a pinch of salt, stir, and cook for about 5 minutes.
Add zucchini, peas, tomato, beans, chard, and stock. Bring to a boil.
Add the pastina (tiny pasta) and any end pieces of your parmigiano cheese. Reduce the heat to low and allow to simmer for about 20 minutes.
While the soup is simmering, in a food processor combine all your ingredients for the herb garden pesto and blend well. Set aside.
Finish soup with the parmigiano cheese, check for seasoning with salt and black pepper and plate, adding a little pesto to each bowl.

PDF link to nutrition facts table for Summer minestrone soup

The flavonoids found in basil (orientin and vicenin) may protect healthy cells from radiation and free-radical damage.
2 Tablespoons of chopped fresh basil provides 27% of the Recommended Dietary Allowance for vitamin K. Talk to your doctor if you're taking blood thinners, as it is important to keep the amount of vitamin K in your diet somewhat stable.
Thyme contains flavonoids that increase the herb's antioxidant capacity and may provide anti-inflammatory benefits.
Thyme oil is a natural antibacterial, making it a useful ingredient in mouthwashes and toothpastes.