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"blond" Minestrone

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“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".”
1 1/2 cups

Ingredients Nutrition


  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.

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