Name: Summer Minestrone Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 (see How to Clean Leeks ), about 1/2 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 -; 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) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Summer Minestrone Soup

1. 1 tablespoon extra virgin olive oil -

2. 1/2 cup diced onion (about 1/2 onion) -

3. 1/2 cup sliced leeks, white and light green parts only (see How to Clean Leeks ), about 1/2 leek -

4. 1/2 cup diced celery (about one celery rib) -

5. 1/4 cup diced red bell pepper (about 1/4 of one bell pepper) -

6. 3 cloves garlic, minced (about 1 Tbsp) -

7. 6 cups chicken stock (can use good quality vegetable stock for vegetarian option) -

8. 1 bay leaf -

9. 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) -

10. 1 teaspoon kosher salt (add more salt if using unsalted stock) -

11. 2 cups large dice zucchini (or other summer squash such as crookneck or pattypan) -

12. 1 cup fresh green beans, trimmed and cut into 1-inch lengths -

13. 2 roma tomatoes, diced -

14. 1/2 cup cooked small white beans -

15. 1/2 cup dry ditalini or any small pasta (omit for gluten-free option) -

16. Fresh basil for garnish -

17. Grated Parmesan cheese for garnish (optional) -

How to cook deliciously - Summer Minestrone Soup

1. Stage

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. Stage

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. Stage

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