It’s that time of year again – we’re up to our ears in summer veggies from the garden. Tomatoes, zucchinis, and green beans, oh my! Minestrone is one of those amazingly versatile recipes that pretty much works with whatever you have on hand. Have a few leeks and summer squash taking up counter space? Throw ‘em in! The more the merrier. The key to a mouthwatering minestrone every time is the broth and fresh herbs and spices. Make sure you’re using a high quality chicken stock and fresh basil, thyme, and garlic. Other than that, just have fun with this recipe! See what we’ve done in the directions below, and feel free to swap out veggies and add your own twist. You can’t go wrong with this dish!
Let us know how you’ve customized this recipe in the comments below!
Summer Minestrone Soup
30min to prepare serves 4-6
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1/2 cup leeks, sliced
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced
- 5 cloves garlic, minced
- 6 cups chicken stock (or vegetable, for a vegetarian option)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 2 teaspoons salt
- 2 cups zucchini, diced
- 1 cup fresh green beans, trimmed and chopped
- 2 roma tomatoes, diced
- 1/2 cup small white beans, cooked
- 1/2 cup dry shell pasta or ditalini (or any small pasta)
- Fresh basil, garnish
- Parmesan cheese, grated, garnish
- Heat olive oil in a large pot over medium- high heat. Add leeks, onion, celery, and bell pepper, and sauté until tender, about 8 minutes.
- Sprinkle in minced garlic and cook for 1 minute.
- Into the same pot, pour in chicken stock, then season with salt, thyme, and bay leaf. Bring to a boil.
- Lower heat, and bring mixture to a simmer, adding veggies, beans, and pasta. Reduce heat to low and bring to a simmer again, and cook for 10 minutes, or until pasta and vegetables are tender.
- Before serving, garnish with thinly sliced basil and a sprinkling of parmesan.
Recipe adapted from Simply Recipes