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Baby Vegetable Minestrone

Ingredients

• 2 teaspoons olive oil
• 1/2 cup thinly sliced baby fennel
• 1 medium carrot, halved lengthwise and sliced (1/2 cup)
• 2 large cloves garlic, minced
• 1/4 teaspoon lemon pepper
• 2 14-ounce cans reduced-sodium chicken broth or 3 1/2 cups homemade chicken stock
• 1/2 cup dried ditalini or other small dried pasta
• 6 ounces baby zucchini, halved lengthwise
• 6 ounces baby yellow squash, halved lengthwise
• 1/2 cup sliced green onion
• 1/4 cup basil leaves, thinly sliced
• 6 ounces Parmigiano-Reggiano or Romano cheese, cut into 6 very thin wedges (optional)

Directions

1. In a very saucepan heat oil over medium heat.
2. Add fennel, carrot, garlic, and lemon pepper and cook and stir for 3 to 4 minutes.
3. Stir in broth.
4. Simmer, covered, 8 minutes.
5. Add pasta and simmer, covered, for 5 minutes.
6. Add zucchini and yellow squash.
7. Return to boiling, reduce heat and simmer, covered, for 5 minutes.
8. Stir in green onion and basil.
9. Place a wedge of cheese in each of six warmed bowls.
10. Add hot soup.
11. Let cheese soften slightly before serving.

Attribution