Summer ‘Strone Recipe
This minestrone is light and airy yet a little on the thick side since we cook the pasta right in with the veggies.
In a large saucepan with Teflon™ non stick coating, melt the butter with the oil over medium-low heat. Add the onion and cook 5 minutes; add the garlic and cook until the onions are tender. Add the broth, water and pasta, and bring to a boil. Cook 5 minutes, stirring often and add the beans. Add the celery, squash, carrot, and tomatoes and cook another 3 minutes. Add herbs and season with salt and pepper. Add the spinach and cook another 2 minutes. Top with fresh cut parsley.