Summer Minestrone Soup

The TENA Kitchen Recipe

Summer Minestrone Soup

Ingredients

  • 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

Directions

  1. In a large saucepan heat oil on medium heat.
  2. Add chopped leek, onions and 1/4 tsp salt.
  3. Sauté until vegetables are wilted but not browned.
  4. Cover and cook on low heat for 5 minutes.
  5. Add 1 quart water to saucepan and bring to boil.
  6. Add asparagus and 1/2 tsp salt and simmer for 3 minutes.
  7. Add chick peas, spinach, snow peas and pasta and simmer for 2-3 minutes or until snow peas are tender.
  8. Spoon into soup dishes and sprinkle with parmesan cheese.