Summer Minestrone with Salmon

Seasonal veggies with the addition of salmon, make a hearty one-pot meal! Great served with crispy croutons or crusty bread.

Ingredients

• ½ pound (2 cups) unpeeled red potatoes, diced
• 2 tablespoons olive oil
• 3 scallions white and green parts, chopped
• 2 cloves garlic, minced
• 1 large rib celery, chopped
• 2 cups diced small tomatoes
• ¾ cup each: diced zucchini and yellow squash
• ½ cup green beans, snapped into 1-inch pieces
• ½ cup carrots, diced
• ½ cup mini pasta
• 5 cups seafood stock or veggie broth
• 12 ounces skin-off salmon, cut onto 1-inch chunks
• Fresh chopped thyme to taste

Directions

1. Boil potatoes slightly under cooked. Drain and set aside.
2. In a medium saucepan with Teflon™ nonstick coating, heat the oil.
3. Sweat onions limp; do not brown.
4. Stir in the garlic.
5. Add the celery, tomatoes and cook 4 minutes.
6. Add the salmon, zucchini, squash, green beans, carrots, and pasta.
7. Add broth and bring to a boil.
8. Turn down heat and cook until pasta is aldente, about 8 minutes.
9. Return potatoes to pot; cook a few minutes until tender.
10. Ladle soup into bowls and sprinkle with fresh herbs of choice.