The TENA Kitchen Recipe of the Month - July '15

Summer Minestrone Soup

Filling

  • 25 mL Olive oil
  • 1 Leek, thinly sliced
  • 2 Green onions, thinly sliced
  • 1 mL Salt
  • 1 L Water
  • 1 Bunch asparagus, cut into 2.5 cm pieces
  • 2 mL Salt
  • 250 mL Canned chick peas, rinsed and drained
  • 500 mL Baby spinach leaves
  • 250 mL Snow peas, cut into thirds
  • 250 mL Cooked short pasta, such as pennette
  • Grated parmesan cheese
  • In a large saucepan heat oil on medium heat.
  • Add chopped leek, onions and 1 mL salt.
  • Sauté until vegetables are wilted but not browned.
  • Cover and cook on low heat for 5 minutes.
  • Add 1 L water to saucepan and bring to boil.
  • Add asparagus and 2 mL 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.