Summer Minestrone
Recipes Italian Main Dish Quick and Easy Seasonal cooking Soups and stews
Description
Use those fresh vegetables like green beens, squash, zucchini and carrots, either from your garden or market to make a great summer soup that tastes like a big bowl of summer. Serve with a crusty bread, if desired.
Ingredients
3 T. unsalted butter
3 cloves of garlic, minced
1 white or yellow onion, chopped
1 carrot, sliced
Kosher salt
freshly ground black pepper
4 c. low-sodium chicken stock/broth
3 c. roughly chopped Swiss chard leaves
4 oz. small pasta shells (about 1 heaping cup)
4 oz. green beans, cut into 1-inch pieces (about 1 cup)
1 t. dried oregano
16 oz. jar Classico tomato and sausage pasta sauce
15 oz. can cannellini beans, rinsed and drained
1 yellow summer squash, sliced into half-moons
1 zucchini, sliced into half-moons
1 c. water
1/4 c. fresh basil leaves, torn
freshly grated Parmesan cheese, for serving
Directions
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Melt butter in a Dutch oven over medium-high heat; add garlic, onions and carrots; cook, stirring often, until onion is translucent, about 5 minutes; season with salt and pepper.
Stir in the chicken stock/broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 c. water, 2 t. salt and several grinds of pepper. Bring to a simmer; cook until pasta is cooked and vegetables are tender, about 5 minutes.
Serve topped with torn basil and Parmesan cheese.
6 servings.