If you’re blessed with air conditioning, go ahead and make this easy minestrone. It takes advantage of all the wonderful summer produce. Pair it with a summer salad and you’ve got an “Olive Garden” lunch or dinner and perhaps leftovers.
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 large onion, finely chopped
- 2 medium sweet peppers, chopped
- 2- 28 oz.cans diced tomatoes
- 1-14 oz. can garbonzo, kidney or navy beans, rinsed and well drained
- 1- carton low-sodium vegetable or chicken broth
- 2 cups water
- 1/4 cup sweet basil or other fresh herbs, chopped or 1 tablespoon Italian seasoning
- 1 cup dry rigatoni, penne or macaroni pasta
- 3 cups baby spinach
- Shaved or shredded Parmesan, optional
- In a large pot, saute garlic, onion and peppers in olive oil over medium heat.
- Add remaining ingredients, except pasta and spinach. Bring to a boil over high heat.
- Add pasta. Reduce heat to medium and cook covered for 10 minutes or until pasta is barely tender.
- Add spinach. Ladle into bowls and top with fresh cheese if desired.
Do you eat soup in the summer?