@beeskitchen2u: 🍅🥒🌽 Bee’s Kitchen Summer Minestrone Soup A light, colorful soup packed with fresh summer vegetables, tender pasta, beans, herbs, and a flavorful tomato broth. Ingredients * 2 tablespoons olive oil * 1 small yellow onion, diced * 3 cloves garlic, minced * 1 medium zucchini, diced * 1 yellow squash, diced * 1 cup fresh green beans, cut into pieces * 1 cup fresh corn kernels 🌽 * 1 cup carrots, diced * 1½ cups cherry tomatoes, halved * 1 can (14.5 oz) diced tomatoes * 1 can (15 oz) cannellini beans, drained and rinsed * 5 cups vegetable or chicken broth * 1 cup small pasta, such as ditalini or small shells * 1 teaspoon Italian seasoning * ½ teaspoon garlic powder * Salt to taste * 2 cups fresh baby spinach * ¼ cup fresh basil, chopped * 2 tablespoons fresh parsley * 1 tablespoon fresh lemon juice * Freshly grated Parmesan for serving Directions 1. Heat olive oil in a large soup pot over medium heat. Add onion and carrots and sauté for 4–5 minutes. 2. Add garlic and cook for about 30 seconds. 3. Stir in zucchini, yellow squash, green beans, and corn. Cook for another 3 minutes. 4. Add cherry tomatoes, diced tomatoes, cannellini beans, broth, Italian seasoning, and garlic powder. 5. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes. 6. Add the pasta and cook until al dente, usually 7–10 minutes depending on the pasta. 7. Stir in the spinach and cook just until wilted. 8. Finish with fresh basil, parsley, and lemon juice. Taste and adjust the salt. 9. Ladle into bowls and top with freshly grated Parmesan and extra basil. 🐝 Bee’s Kitchen Twist Add ½ cup pesto at the very end for an extra burst of basil and garlic flavor. For an even more summery version, add fresh peas and extra sweet corn and serve with warm garlic bread. 🌿🍅🌽 Ready in: 35 minutes | Serves: 6 #foryoupage #fyp #food

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Wednesday 16 September 2026 21:40:09 GMT