STREAMING NOW: Eden Eats

"blond" Minestrone

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Having recently discovered an allergy to tomatoes sent my Italian world into a tailspin. How would I ever survive?? Here is a wonderful, nourishing, comfort-food soup that I put together that eased my sense of deprivation. The amounts are very flexible, plus I've given directions on how to add tomatoes if you "must".”
READY IN:
1hr
SERVES:
8
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop onions.
  2. Heat oil in Dutch oven over medium heat. Add onion to pan and saute until softened - about 3-5 minutes.
  3. Add oregano, basil and garlic, saute about 1 minute. Stir in squash, zucchini, carrot and corn. Saute until veggies are tender -- about 5 minutes.
  4. Stir in broth (I use 1 teaspoons of "Better than Boullion" to a cup of water.) Bring to a boil, then reduce heat to low and simmer about 20 minutes.
  5. Add pasta and beans to pan. Cook about 10 minutes or until the pasta is tender. Remove from heat; stir in spinach, add salt and pepper to taste.
  6. Ladle into bowls; top with a dollop of pesto; garnish with freshly ground black pepper.
  7. If you must have tomatoes -- add 3 cups tomato to 2 of the 6 cups of broth, process in blender/food processor until smooth. Add an additional cup of chopped tomatoes to the soup.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: