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.


  • 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


  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.