Summer Minestrone Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 onion onion
- 1/2 leek leek
- 1 rib celery
- 1/4 pepper red bell pepper
- 3 cloves garlic
- 6 cups chicken stock
- 1 leaf bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- 2 cups large diced zucchini
- 1 cup fresh green beans
- 2 tomatoes Roma tomatoes
- 1/2 cup small white beans
- 1/2 cup dry ditalini,
- for garnish Fresh basil,
- garnish, Grated Parmesan cheese,
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Instructions
- Heat 1 tablespoon of olive oil in a large, thick-bottomed pot on medium high. Add the diced onion, leeks, celery, and bell pepper.,Sauté 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. Remove the bay leaf.
- Garnish with thinly sliced fresh basil and grated Parmesan cheese to serve.
Source
Original recipe: View Original