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Summer Minestrone

Source of Recipe

Internet


Recipe Introduction

Easy and delish

Recipe Link: https://www.simplyrecipes.com/recipes/summer_minestrone_soup/

List of Ingredients

1 tablespoon extra virgin olive oil
1/2 cup diced onion (about 1/2 onion)
1/2 cup sliced leeks, white and light green parts only, about 1/2 leek (i subbed extra onion for the leek)
1/2 cup diced celery (about one celery rib)
1/4 cup diced red bell pepper (about 1/4 of one bell pepper)
3 cloves garlic, minced (about 1 Tbsp)
6 cups chicken stock (can 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 dice zucchini (or other summer squash such as crookneck or pattypan)
1 cup fresh green beans, trimmed and cut into 1-inch lengths (i used drained canned)
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 (i put a bit of dried in the soup)
Grated Parmesan cheese for garnish (optional) (i put some gratef parm in the soup)


Recipe

Sauté onions, leeks, celery, bell pepper, garlic, in olive oil: Heat 1 Tbsp of olive oil in a large, thick-bottomed pot on medium high. Add the diced onion, leeks, celery, and bell pepper.
Cook 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 stock, seasonings, beans, pasta, vegetables, then simmer: 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.


3 Garnish with basil and Parmesan: Garnish with thinly sliced fresh basil and grated Parmesan cheese to serve.