When most of us think of minestrone, we envision the hearty soup of fall and winter. This is a summer minestrone that is actually very fresh, light, and easy to make. We should never be afraid of soup in the summer, as it is often the time when we get the best fresh vegetables.
1/4 cup extra virgin olive oil
1 onion, finely chopped
2 small carrots, finely chopped
2 zuchhine, finely chopped
1/2 cup frozen peas
1 basket cherry tomatoes cut into quarters
32 oz. vegetable broth or stock
salt to taste
serves about 4
Heat the olive oil in a saucepan over high heat. When the oil is hot, add the onion and carrot. When they begin to soften, add the zucchine, tomato, and peas. Saute for 5 to 10 minutes, until vegetables begin to become soft and slightly golden in color. Salt to tasts.
Add broth to vegetable mixture and bring to a boil, then let the soup simmer for about 10-15 minutes. According to the consistency you prefer, you can add some water to the soup to thin it out. A boullion cube can also be added for additional flavor.
Soup is ready to be served. It is well accompanied by a nice baguette, or some croutons or crostini if you like.
Nothing could be simpler, so ENJOY!!!