Total TimePrep: 20 min. Cook: 30 min.
Makes10 servings (about 4 quarts)
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This is an easy to make and wonderfully tasty soup! I did not have white beans so I added a can of lentils to the finished soup. I skipped the addition of the pasta and served it with garlic bread. Definitely a keeper!
Simply lovely. Full of colour and loaded with healthy veggies. Full disclosure: I couldn't find any other variety of summer squash other than zucchini, so it's not in there (but with 3 zucchini and 3 cups of more squash-type vegetables, I'm sort of glad I didn't because it wouldn't have been too much squash); I couldn't find any dried sage so I put a bit of ground sage in; I used veggie broth - not chicken; and I used a can of diced tomatoes instead of crushed because I like to try to use up what I have in my cupboard and not buy stuff if I don't need to. At the end, it's a very, very nice minestrone. I think it could use more spices of some sort, the quantities are pretty small but I'm sure you could add more after it's in your bowl. But it's healthy, vegetarian, and I'm all for that!