When it’s summer’s high season, and the garden is overflowing with more vegetables than one can reasonably consume, a great way to make use of the bounty is to make minestrone soup.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●1 tablespoon extra virgin olive oil
●1/2 cup diced onion (about 1/2 onion)
●1/2 cup sliced leek, white and light green parts only (see How to Clean Leeks), about 1/2 leek
●1/2 cup diced celery (about 1 celery rib)
●1/4 cup diced red bell pepper (about 1/4 bell pepper)
●3 cloves garlic, minced (about 1 tablespoon)
●6 cups chicken stock (use good-quality vegetable stock for vegetarian option)
●1 bay leaf
●1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
●1 teaspoon kosher salt (add more salt if using unsalted stock)
●2 cups large diced zucchini (or other summer squash such as crookneck or pattypan)
●1 cup fresh green beans, trimmed and cut into 1-inch lengths
●2 Roma tomatoes, diced
●1/2 cup cooked small white beans
●1/2 cup dry ditalini, or any small pasta (omit for gluten-free option)
●Fresh basil, for garnish
●Grated Parmesan cheese, for garnish, optional
Method
1.Sauté the onions, leeks, celery, bell pepper, and garlic:
Heat 1 tablespoon of olive oil in a large, thick-bottomed pot on medium high. Add the diced onion, leeks, celery, and bell pepper.
Sauté for 8 to 10 minutes until softened, lowering the heat to medium to prevent browning.
Add the minced garlic and cook for a minute more, until fragrant.
2.Add the stock, seasonings, beans, pasta, and remaining vegetables:
Add the chicken stock, bay leaf, thyme, and salt to the pot. Increase heat to bring to a simmer, then add the zucchini, green beans, tomatoes, white beans, and pasta.
Heat to a simmer again and lower the heat to maintain a steady simmer. Cook for 10 minutes until the vegetables and the pasta are cooked through. Remove the bay leaf.
3.Garnish with basil and Parmesan:
Garnish with thinly sliced fresh basil and grated Parmesan cheese to serve.