Summer ‘Strone Recipe

Servings: 4

This minestrone is light and airy yet a little on the thick side since we cook the pasta right in with the veggies.



¼ cup butter

¼ cup olive oil

1 large onion, coarsely chopped

4 garlic cloves

3 cups chicken broth

2 cups water

8 ounces mafalda noodles

1½ cups fresh summer green beans, cut into bite-size pieces

3 stalks celery

1 large summer squash, cut into ¼-inch circle

1 large carrot, cut into ¼-inch circles

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1 cup, diced cherry tomatoes

¼ cup mixed chopped summer herbs

Salt and pepper

2 cups summer spinach

Italian parsley, chopped 


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.  

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