Corn and Zucchini Minestrone (Minestra)
This light and summery Corn and Zucchini Minestrone Soup is made with garden fresh vegetables, hearty pasta, and a spicy tomato stock. This is one Italian minestra you will absolutely love and make again and again!
Ingredients
- 1 16 ounce box small pasta shells gluten free
- 2 tablespoons olive oil
- 1 sweet onion
- 4 cloves garlic minced
- 2 carrots sliced
- 1 large zucchini diced
- 3 potatoes diced
- 1.5 cups sweet corn
- 1 teaspoon Herbes de Provence or you can substitite dried thyme
- 1 14 ounce container Diced Tomatoes
- 1/2 teaspoon Crushed Red Pepper Flakes
- 8 cups Vegetable Stock
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup fresh basil chopped
Instructions
- Cook pasta shells according to package instructions. Drain, rinse and set aside.
- In a dutch oven or other heavy bottom pot, heat the oil over a low burner. Add the onion and garlic and saute on low heat for 6 or 7 minutes until veggies become soft.
- Add the carrots, zucchini, potatoes, corn, diced tomatoes Herbes de Provence, Vegetable stock, salt, pepper, and chili flakes, and bring to a boil. Reduce heat to low and simmer for about 40 minutes until potatoes and carrots are fork tender. Add the coconut milk and stir in the fresh basil. Taste and adjust seasoning as needed.
- Serve over cooked pasta shells, and enjoy.***
Notes
****Note: don’t add the pasta shells into the chowder until the chowder has fully cooled. If you add the shells while the soup is still hot, they will absorb all the liquid and become mushy.
Nutrition
Calories: 363kcalCarbohydrates: 69gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 170mgPotassium: 682mgFiber: 5gSugar: 5gVitamin A: 2796IUVitamin C: 24mgCalcium: 44mgIron: 2mg
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