Summer Minestrone Soup

At any given time if you were to pay me a visit, you’d see my veggie bins overflowing with all sorts of vegetables.  There comes a time when they need to be used up and this is where the summer minestrone soup comes into play.  It can be so versatile, you can absolutely throw in whatever you like and it’s bound to be a satisfying meal.  Typically I make soups for our lunch time menus.  Nothing quite like a bowl of satisfying goodness to keep the wolf from the door.  Of course in the winter time, soups are a staple diet even for an evening meal.

Just some of the veggies that went into the minestrone soup

Sautee with a bit of olive oil and garlic

This is a great soup to offer to make when a friend or neighbor is going through some health issues.  It’s hearty, it’s vegetarian and oh so healthy.  A whole roast chicken is often on our weekly menu, so I usually make a rich broth from the carcass and with that broth I make all sorts of soups, especially in the winter time.

Canellini beans are a great addition to this soup – it definitely adds some fiber to it.  Look at all the goodness that goes into it.

I did not have the pasta that it called for, so I added some alphabet pasta.  I always have it on hand as our younger daughter loves them, so whenever she visits, I always make a pot of vegetarian soup with some alphabet pasta, it’s like she’s come to expect it 🙂

And here’s the finished pot of the Summer Minestrone Soup.

• Servings: 4
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Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup sliced leeks, white and light green parts only
• 1/2 cup diced celery
• 1/4 cup diced red bell pepper
• 3 cloves garlic, minced
• 6 cups chicken or vegetable stock
• 1 bay leaf
• 2 teaspoon fresh thyme leaves
• 11/2 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 2 cups large diced zucchini
• 1 cup frozen corn
• 2 roma tomatoes, diced
• 1/2 cup small white beans
• 1/2 cup dry small pasta
• fresh basil for garnish
• Grated Parmesan cheese for garnish

Method

1. Heat 1 tablespoon olive oil in a large pot on medium high heat.  Saute onions, leeks, celery, bell pepper, in olive oil.  Cook for 8-10 minutes until softened, lowering the heat to medium to prevent browning.  Add the minced garlic and cook for a minute more, until fragrant.
2. Add chicken stock, bay leaf, thyme, Italian seasoning and salt to the pot.  Increase heat, then bring to a simmer then add the the zucchini, corn, tomatoes, white beans and pasta.  Heat to simmer again and lower the heat to maintain a steady simmer.  Cook for 10 minutes or until vegetables and pasta are cooked through.
3. Garnish with fresh basil and parmesan, then serve.