Lunch: Summer Minestrone

Recipe by Allison Fishman Try this recipe for a lighter version of traditional minestrone soup.

This recipe includes superfoods such as:

Basil

Health benefits of Summer Minestrone

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 tbsp. olive oil
1 large onion
Kosher salt and pepper
1/2 bunch basil (about 2 cups)
2 clove garlic
8 oz. red potatoes
4 c. low-sodium vegetable broth
1 small zucchini
1 small yellow squash
1 small carrot
1/2 c. frozen peas
1 c. fresh corn kernels
1/4 c. grated Parmesan cheese
country bread

Instructions

Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions are tender and beginning to brown, 4 to 5 minutes more.
Meanwhile, separate the basil leaves from the stems. Finely chop enough stems to yield 1 tablespoon. Add the chopped stems to the onion along with the garlic and cook, stirring, for 1 minute. Add the potatoes and broth and simmer for 5 minutes.
Add the zucchini, squash, and carrot and simmer for 3 minutes. Add the peas and corn and simmer until the vegetables are just tender, 2 to 3 minutes more. Sprinkle with the Parmesan and basil before serving. Serve with the bread, if desired.

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