Summer Vegetable Minestrone
- Makes 4 servings
- Preparation time: 45 minutes
Minestrone means “big soup” in Italian and there are many variations! In the blog, Cookus Interruptus, by Cynthia Lair which this recipe is adapted from, she uses many classic vegetables, but don’t hesitate to add any vegetable of your choice. Serve this with a rustic bread, salad, and olive tapenade. In the winter when some of these fresh vegetables are not in season, use whatever is seasonally available and a dollop of pesto in place of fresh basil.
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter or dairy free alternative
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 2 medium carrot, sliced
- 2 celery stalk, diced
- 1 small potato, diced
- 2-3 medium squash (zucchini, yellow, pattypan, any will work)
- 7.5 ounces canned or fresh diced tomatoes
- 1 tablespoon chopped fresh oregano or parsley
- 1 teaspoons salt
- 2 cups chicken or vegetable broth
- 1/2 cup green beans, cut into 1 1/2” pieces
- 7.5 ounces canned or precooked Great Northern beans, drained and rinsed
- 1/4 cup chopped fresh basil
In a large soup pot over medium heat add olive oil, butter, garlic and onion. Sauté until onion is soft about 6 to 10 minutes. Add carrots, celery, and potato and sauté for 5 more minutes. Add tomatoes, oregano, salt, and chicken broth. Bring heat up to simmer. Cover and cook 20-30 minutes, until potatoes and carrots are tender. Add green beans, zucchini and Great Northern beans and simmer for another 5-10 minutes. Stir in fresh basil, black pepper to taste. Ladle soup into bowls and serve.