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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

Saut� 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.