Summer Vegetable Minestrone

Real Simple Dinner Chicken Eggplant Stir Fry Photography Jennifer Causey; Prop Styling Claire Spollen; Food Styling Chelesa Zimmer


  • cup ditalini pasta (about 5 ounces)
  • tablespoon extra-virgin 
olive oil
  • leeks, white and 
light green parts 
only, chopped
  • cups chopped 
yellow squash (about 
2 medium)
  • cups vegetable stock
  • cups frozen baby lima beans, thawed
  • ¾ teaspoon kosher salt
  • pound asparagus, 
trimmed and cut 
into 1-in. pieces
  • cup halved cherry tomatoes
  • ounce Parmesan cheese, shaved (about ¼ cup)
  • teaspoon black pepper


  • Cook the pasta until al dente, 
according to the package directions.
  • Meanwhile, heat the oil in a large 
Dutch oven over medium-high. Add
 the leeks and cook, stirring often, until slightly softened, about 3 minutes. 
Add the squash and cook, stirring often, 
until softened, about 3 minutes. Add the vegetable stock, lima beans, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until the beans are tender, about 10 minutes.
  • Stir in the asparagus, tomatoes, and cooked pasta; cover and simmer until heated through, about 2 minutes. Serve topped with the Parmesan and pepper.

Real Simple, June 2016


This entry was posted in Side Dishes/Vegetables, Soups and Stews. Bookmark the permalink.

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