Blond Minestrone
Having recently discovered an allergy to tomatoes sent my italian world into a tailspin. How would i ever survive?? here is a wonderful, nourishing, comfort-food soup that i put together that eased my sense of deprivation. The amounts are very flexible, plus i've given directions on how to add tomatoes if you must"."
Steps
Chop onions.
Heat oil in dutch oven over medium heat.
Add onion to pan and saute until softened - about 3-5 minutes.
Add oregano , basil and garlic , saute about 1 minute.
Stir in squash , zucchini , carrot and corn.
Saute until veggies are tender -- about 5 minutes.
Stir in broth bring to a boil , then reduce heat to low and simmer about 20 minutes.
Add pasta and beans to pan.
Cook about 10 minutes or until the pasta is tender.
Remove from heat.
Stir in spinach , add salt and pepper to taste.
Ladle into bowls.
Top with a dollop of pesto.
Garnish with freshly ground black pepper.
If you must have tomatoes -- add 3 cups tomato to 2 of the 6 cups of broth , process in blender / food processor until smooth.
Add an additional cup of chopped tomatoes to the soup.
Ingredients
olive oil, onion, dried oregano, dried basil, garlic cloves, yellow squash, zucchini, carrot, fresh corn, chicken broth, ditalini, great northern beans, baby spinach, salt, fresh coarse ground black pepper, pesto sauce