The TENA Kitchen Recipe of the Month - July '15

Summer Minestrone Soup

  • 1 tbsp Olive oil
  • 1 Leek, thinly sliced
  • 2 Green onions, thinly sliced
  • 1/4 tsp Salt
  • 1 qt Water
  • 1 Bunch asparagus, cut into 1/2 inch pieces
  • 1/2 tsp Salt
  • 1 cup Canned chick peas, rinsed and drained
  • 2 cups Baby spinach leaves
  • 1 cup Snow peas, cut into thirds
  • 1 cup Cooked short pasta, such as pennette
  • Grated parmesan cheese
  • In a large saucepan heat oil on medium heat.
  • Add chopped leek, onions and 1/4 tsp salt.
  • Sauté until vegetables are wilted but not browned.
  • Cover and cook on low heat for 5 minutes.
  • Add 1 quart water to saucepan and bring to boil.
  • Add asparagus and 1/2 tsp salt and simmer for 3 minutes.
  • Add chick peas, spinach, snow peas and pasta and simmer for 2-3 minutes or until snow peas are tender.
  • Spoon into soup dishes and sprinkle with parmesan cheese.
  • Makes 6 servings.