Minestrone Soup

Ingredients

• prepared low-sodium chicken stock4.94 oz (140 g)
• yellow onion0.35 oz (10 g)
• carrots0.53 oz (15 g)
• extra-virgin olive oil0.35 oz (10 g)
• zucchini1.23 oz (35 g)
• eggplant0.71 oz (20 g)
• frozen green beans0.71 oz (20 g)
• sweet bell pepper0.53 oz (15 g)
• tomatoes1.06 oz (30 g)
• fresh button mushrooms0.71 oz (20 g)
• lemon0.18 oz (5 g)
• fresh dill0.04 oz (1 g)
• fresh parsley0.04 oz (1 g)
• fresh basil0.04 oz (1 g)
• garlic0.07 oz (2 g)
• cherry tomatoes0.71 oz (20 g)
• fresh basil0.11 oz (3 g)

Directions

1. Dice the onion and carrot and sauté in olive oil. Cut the zucchini and eggplant into batons, add them with the green beans and mushroom wedges, and sauté briefly. Add the broth, bring to a boil, then add peeled, seeded tomato wedges, lemon juice, and chopped parsley, dill, and basil; return to a boil.
2. Add the finely chopped garlic and remove from the heat.
3. Garnish with a peeled cherry tomato and a basil sprig.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.