Summer Minestrone Soup

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, optional

Directions

1. Warm 1 Tbsp olive oil in a large pot with a thick bottom over medium high heat. Tip in the onion along with the leeks, celery, and bell pepper.
2. Let the vegetables cook for 8 to 10 minutes, until they soften, turning the heat down to medium if they start to take on color. Stir in the minced garlic and cook for 1 minute longer, just until you can smell it.
3. Pour in the chicken stock, then add the bay leaf, thyme, and salt. Turn up the heat and bring the pot to a simmer, then stir in the zucchini and green beans, followed by the tomatoes, white beans, and pasta.
4. Bring everything back to a simmer, then lower the heat so it keeps bubbling steadily. Cook for 10 minutes, until the vegetables and the pasta are cooked through.
5. Scatter thinly sliced fresh basil over the bowls, and add grated Parmesan cheese when you serve.