Summer Minestrone Soup
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Category
Soup
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Cusine
Italian
What do you need?
How to make?
Ingredients
1 tablespoon extra virgin olive oil
1/2 cup diced onion
1/2 cup sliced leeks, white and light green parts only , about 1/2 leek
1/2 cup diced celery
1/4 cup diced red bell pepper
3 cloves garlic, minced
6 cups chicken stock
1 bay leaf
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt
2 cups large dice zucchini
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
Fresh basil for garnish
Grated Parmesan cheese for garnish
Directions
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.
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.
Garnish with thinly sliced fresh basil and grated Parmesan cheese to serve.