The TENA Kitchen Recipe of the Month - July '17

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.