Hearty Summer Minestrone Recipe Video
Delicious easy to make soup featuring onions, carrots, summer squash, kale, pasta
and white beans
Summary
Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthy++Servings6
Main IngredientVegetable
Ingredients
2 Tbs olive oil
1 onion, chopped
1 cup chopped carrots
1.5 cup chopped celery
1 leek halved and chopped (whit and pale green part only)
1-2 cloves garlic, chopped
4-6 cups chicken broth
15 oz can diced tomatoes
1 parmesan cheese rind
1 summer squash halved lengthwise and diced
1 zucchini, halved lengthwise and diced
1 bunch kale, leaves only, cut into long strips
0.5-1 cup dried small tube pasta like ditalini
15 oz can cannellini beans rinsed and drained
1 bay leaf
1 tsp dried oregano
1 tsp dried mixed herbs, if on hand and desired, like herbs de province
fleur de sel (sea salt)
fresh ground black pepper
Directions
heat olive oil in soup pot, add onion, carrots and celery and leek and garlic and saute briefly over medium
heat until onions are translucent (about 5 mins)
add 4 cups chicken broth and tomatoes, dried herbs (including bay leaf) and salt and pepper to taste. Add parmesan rind.
Bring to a boil, lower heat and simmer 10 mins. Add summer squash, zucchini and kale, let simmer 10 minutes more. add additional broth if desired.
Stir in pasta and beans and bring to a boil again, lower heat and let cook 10 mins more. Serve with grated parmesan if desired
(do not eat parmesan rind)
heat until onions are translucent (about 5 mins)
add 4 cups chicken broth and tomatoes, dried herbs (including bay leaf) and salt and pepper to taste. Add parmesan rind.
Bring to a boil, lower heat and simmer 10 mins. Add summer squash, zucchini and kale, let simmer 10 minutes more. add additional broth if desired.
Stir in pasta and beans and bring to a boil again, lower heat and let cook 10 mins more. Serve with grated parmesan if desired
(do not eat parmesan rind)
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