This Summer Minestrone Soup is packed with the seasons most abundant veggies; including summer squash, green beans and tomatoes. Print this recipe here: http://tinyurl.com/h2yzof6Subscribe To My Channel for More Easy + Healthy Recipeshttp://tinyurl.com/z98pwzlHELPFUL KITCHEN TOOLS:Santoku Knife: http://amzn.to/2aiAr6OGlass Measuring Cups: http://amzn.to/2a07vnqLe Cruset 5 1/2 Quart Pot: http://amzn.to/2aiB54rSUMMER MINESTRONE SOUP RECIPE1 onion, cut into quarters and thinly sliced1 bulb of fennel, cored and sliced3 gloves of garlic, minced6 cups of cold water2 large tomatoes, cored and cut into chunks (I did not bother to peel or seed them)1 yellow squash, quartered and sliced1 green squash, quartered and sliced1 15 oz. can of kidney beans, rinsed and drained2 cups of green beans2 tsp of olive oilSalt and pepper to tastehandful of fresh chopped basilDirections:Heat olive oil in a large pot over medium high heat. Add onion and a fat pinch of salt and saute until the onions begin to brown around the edges, about 5 minutes. Stir in the fennel and garlic and saute another 5 minutes or so, or until the fennel is tender.Add tomatoes and about 6 cups of cold water. Give it another hit of salt and pepper here, then crank that baby to high and bring to a boil. Once boiling, reduce the heat and simmer for about 20 minutes.Add squash, greenbeans, and kidney beans. Simmer until veggies are tender, about 10 minutes.Stir in the fresh basil and serve with fresh grated parmesan and a pinch of hot pepper flakes (optional). Enjoy!Calories per 1/6th of recipe: 125; Total Fat: 2.2g; Saturated Fat: 0.3g; Cholesterol: 22.8mg; Sodium: 140mg; Carbohydrate: 22.8g; Dietary Fiber: 7g; Sugars: 3.2g; Protein: 6.3gHERE: LET'S CONNECTSnapChat: CleanDeliciousBlog: http://cleananddelicious.comFaceBook: https://www.facebook.com/CleanAndDeliciousWithDaniSpies/Instagram: https://www.instagram.com/clean_and_delicious/Twitter: https://twitter.com/DaniSpiesPinterest: https://www.pinterest.com/danispies/