Summer Minestrone Soup

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4-6 servings
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Ingredients

3 tablespoons unsalted butter

1 white onion, chopped

3 cloves garlic, minced

3 carrots, peeled and chopped

1 yellow squash, sliced

1 zucchini, sliced

Dried oregano

Chopped fresh basil

Salt

Pepper

6 cups chicken stock, heated

8 ounces pasta shells

2 tomatoes, diced

1 head broccoli, in florets

Directions

  1. In soup pot melt butter and saute onion and garlic. Add carrots and cook until tender, about 10 minutes. Add squash and zucchini. Season with oregano, basil, salt and pepper. Add hot chicken stock and bring to a simmer. Add pasta, tomatoes and broccoli. Simmer until pasta is cooked through, about 5 minutes
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