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Recipe courtesy of Food Network Kitchen

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Total:: 30 min
Prep:: 10 min
Cook:: 20 min

Yield:: 4-6 servings

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

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

My Private Notes

Name: Summer Minestrone Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4-6 servings
Cuisine: italian
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