Seriously Simple: Minestrone with pesto cream is the perfect summer soup
By Diane Rossen Worthington, Tribune Content Agency
on
2 tablespoons olive oil
2 medium onions, finely chopped
4 medium carrots, peeled and cut into 1/2-inch pieces
1/2 pound white or red rose potatoes, peeled and cut into 1/2-inch pieces
1 large zucchini, cut into 1/2-inch pieces
1 large yellow crookneck squash, cut into 1/2-inch pieces
1 Japanese eggplant or 1/2 small globe eggplant, cut into 1/2-inch pieces
1/2 small cabbage, shredded
1 cup peeled and pureed fresh tomatoes
6 cups vegetable or chicken stock
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