Summer Minestrone

Healthycooking's picture

Dec. 29, 2011


Yellow onion 1 Small , peeled
Leek 1 Small , trimmed and thoroughly washed
Celery piece 3 Inch
Carrot 1 , peeled
Fennel bulb 1 Small , trimmed
Olive oil 1 Tablespoon
Fava beans/Cranberry /lima beans /black eyed peas 1 Cup (16 tbs) , shelled
Tomatoes 2
Homemade chicken broth/Low sodium canned broth 4 Cup (64 tbs)
Yellow wax beans/Green beans /haricots verts /a mixture of these beans 1 Cup (16 tbs)
Kosher salt To Taste
Fresh black pepper To Taste (a few grinds)
Pesto/Fresh basil 1 cup



1. Start by cutting the onion, the white and a little of the green part of the leek, celery, carrot, and fennel into 1/4-inch dice


2. In a deep lidded saucepan, pour the olive oil and 1 cup of water and heat it over medium heat, add the diced vegetables, cover, and cook for 10 minutes

3. In the same saucepan, go on to add the shelled beans and cook, covered, for 20 minutes

4. Over the bowl, hold the tomatoes and peel, seed, and dice them, so the juices can drip inside the bowl

4. In a saucepan, add the juice from the tomatoes and chicken broth, heat to a simmer, cover, and cook for 30 minutes, later add the tomatoes and yellow or green beans, now simmer it uncovered for 20 minutes and season to taste with salt and pepper

5. Into shallow bowls, pour the soup and garnish each serving with pesto or basil, if desired


6. Serve immediately with salads or rice

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 382Calories from Fat 163

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 1007 mg41.96%

Total Carbohydrates 41 g13.7%

Dietary Fiber 14 g56%

Sugars 7 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet