Summer Minestrone

 Ingredients  2 medium yellow squash  2 shallots  2-3 medium roma tomatoes  Medium red pepper  cup of sugar snap peas  3 bulbs of garlic  2 packets of Pollo seasoning  5-6 cups of water  tsp of Italian seasoning  tsp of ground pepper  3 basil leaves                                                                Plan of Attack  Add olive oil to the bottom of your stockpot.  Dice and clean your shallots and garlic. Add them to the heated oil.   Core and dice your tomatoes. Add them to the heated oil at medium high heat.  While the onions, garlic and tomatoes are cooking, coin the squash, clean and dice the red pepper, and wash the sugar snap peas.   After the lions, tomatoes and garlic have cooked for 9-11 minutes, turn down the heat and add 5-6 cups of water, 2 packets of pollo (chicken) seasoning, the squash, peppers and sugar snap peas. The soup should be very aromatic. garlic and until the mixture is aromatic.

Ingredients

2 medium yellow squash

2 shallots

2-3 medium roma tomatoes

Medium red pepper

cup of sugar snap peas

3 bulbs of garlic

2 packets of Pollo seasoning

5-6 cups of water

tsp of Italian seasoning

tsp of ground pepper

3 basil leaves

                                                              Plan of Attack

Add olive oil to the bottom of your stockpot.

Dice and clean your shallots and garlic. Add them to the heated oil. 

Core and dice your tomatoes. Add them to the heated oil at medium high heat.

While the onions, garlic and tomatoes are cooking, coin the squash, clean and dice the red pepper, and wash the sugar snap peas. 

After the lions, tomatoes and garlic have cooked for 9-11 minutes, turn down the heat and add 5-6 cups of water, 2 packets of pollo (chicken) seasoning, the squash, peppers and sugar snap peas. The soup should be very aromatic. garlic and until the mixture is aromatic.

 Cook the mixture with the top on for 5-6 minutes. Then taste and according to your preferences, add salt, pepper and Italian seasoning. Then add the three Basil leaves. Grate the Parmesan cheese into the mixture, stirring to absorb and integrate the cheese into the soup. While soup is cooking boil water in your medium saucepan and cook apx cup of medium sized pasta (I added bow tie pasta). Cook until Al dente and then add to the soup.

Cook the mixture with the top on for 5-6 minutes. Then taste and according to your preferences, add salt, pepper and Italian seasoning. Then add the three Basil leaves. Grate the Parmesan cheese into the mixture, stirring to absorb and integrate the cheese into the soup. While soup is cooking boil water in your medium saucepan and cook apx cup of medium sized pasta (I added bow tie pasta). Cook until Al dente and then add to the soup.

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