Couscous and Cranberries

"Get in my Belly" Good Food

Summer Vegetable Minestrone


cup ditalini pasta (about 5 ounces)
tablespoon extra-virgin 
olive oil
leeks, white and 
light green parts 
only, chopped
cups chopped 
yellow squash (about 
2 medium)
cups vegetable stock
cups frozen baby lima beans, thawed
¾ teaspoon kosher salt
pound asparagus, 
trimmed and cut 
into 1-in. pieces
cup halved cherry tomatoes
ounce Parmesan cheese, shaved (about ¼ cup)
teaspoon black pepper


Cook the pasta until al dente, 
according to the package directions.

Meanwhile, heat the oil in a large 
Dutch oven over medium-high. Add
 the leeks and cook, stirring often, until slightly softened, about 3 minutes. 
Add the squash and cook, stirring often, 
until softened, about 3 minutes. Add the vegetable stock, lima beans, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until the beans are tender, about 10 minutes.

Stir in the asparagus, tomatoes, and cooked pasta; cover and simmer until heated through, about 2 minutes. Serve topped with the Parmesan and pepper.


recipe from Real Simple

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