Summer Minestrone

• 1 tbsp. olive oil
• 1 large onion
• Kosher salt and pepper
• 1/2 bunch basil (about 2 cups)
• 2 clove garlic
• 8 oz. red potatoes
• 4 c. low-sodium vegetable broth
• 1 small zucchini
• 1 small yellow squash
• 1 small carrot
• 1/2 c. frozen peas
• 1 c. fresh corn kernels
• 1/4 c. grated Parmesan cheese
• country bread

1. Heat the oil in a large heavy-bottomed saucepan over medium heat.
2. Add the onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes.
3. Uncover and cook, stirring occasionally, until the onions are tender and beginning to brown, 4 to 5 minutes more.
4. Meanwhile, separate the basil leaves from the stems.
5. Finely chop enough stems to yield 1 tablespoon.
6. Add the chopped stems to the onion along with the garlic and cook, stirring, for 1 minute.
7. Add the potatoes and broth and simmer for 5 minutes.
8. Add the zucchini, squash, and carrot and simmer for 3 minutes.
9. Add the peas and corn and simmer until the vegetables are just tender, 2 to 3 minutes more.
10. Sprinkle with the Parmesan and basil before serving.
11. Serve with the bread, if desired.

olive oil, onion, kosher salt, basil, clove garlic, red potatoes, lowsodium, zucchini, yellow squash, carrot, frozen peas, fresh corn kernels, parmesan cheese, country bread

Taken from www.delish.com/recipefinder/summer-minestrone-recipe-wdy0613 (may not work)