What is a person to do with all the zucchini and yellow squash that seems to take over the garden and our kitchen counters? One solution is to make a summer soup. Even the worst gardener seems to be able to grow squash and zucchini. Believe it or not, zucchini is very good for us. One medium zucchini provides as much as 14% of our daily allowance in potassium and 58% of our daily allowance of vitamin C. Vitamin C has been shown to support the immune system and greatly reduce chronic diseases, according to the Mayo Clinic. Besides that, zucchini is a low carbohydrate food, yet provides both fiber and protein, making it one of the best vegetables to include in your health regimen. Enjoy this soup on a busy work night or a relaxing weekend with friends.

Summer Minestrone Soup

Ingredients:

• 1 large onion, diced

• 1 clove garlic, minced

• 4 cups vegetable broth or water

• 1 carrot, diced

• 1 medium zucchini, diced

• 1 medium yellow squash, diced

• 3 fresh garden tomatoes, diced

• 1 15 ounce can, cannellini beans, rinsed and drained

• 8 ounces of pasta of choice (I use gluten free)

• salt and pepper to taste

• Prepared pesto

Directions:

1. In a large pot, add a little water, diced onion and garlic. Sauté until onion is translucent and garlic is fragrant.

2. Add broth or water, carrot, zucchini, and squash. Cook for about 5 minutes.

3. Then add tomatoes, beans, and pasta of choice.

4. Continue cooking until pasta is done. Season with salt and pepper.

5. Divide into serving bowls and top with a spoonful of prepared pesto.