Summer Minestrone with Fresh Basil

Got lots of fresh vegetables from your summer garden? This recipe is a simple way to use them.

Tomatoes, green beans and carrots are nonstarchy vegetables. They add fiber, which supports healthy digestion. They also have antioxidants, which help protect your cells. You can serve this summer soup warm or chilled. Make a big batch and freeze some for an easy, healthy meal later in the year.

Summer Minestrone with Fresh Basil

• 1 tablespoon of olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 1 celery stalk, chopped
• 4 large garlic cloves, minced or pressed
• 1 pound of tomatoes, peeled, seeded and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
• 1 medium zucchini, diced
• 1 bouquet garni: 1 Parmesan rind, 1 bay leaf, 3 parsley sprigs and 3 thyme sprigs, tied with a kitchen string or wrapped in cheesecloth
• 1 (15-ounce) can of cannellini beans, drained and rinsed
• 6 ounces of green beans, cut into 1-inch pieces
• 1 cup of elbow macaroni or penne pasta
• Salt and pepper to taste
• 1/4 cup of slivered fresh basil leaves
• Freshly grated Parmesan for garnish

Directions

1. Heat the olive oil in a large, heavy soup pot over medium-low heat. Add the onion, carrots and celery.
2. Cook and stir until the vegetables begin to soften, for about 3 minutes. Add 1/2 teaspoon salt. Keep cooking and stirring until tender, for about 5 more minutes.
3. Add the garlic and stir for about 1 minute. Stir in the tomatoes. Cook and stir until the tomatoes have cooked down and smell fragrant. This will take about 10 minutes.
4. Stir in 2 quarts of water, the zucchini, green beans and bouquet garni. Bring to a simmer. Add 2 teaspoons of salt. Reduce the heat to low, cover and simmer for 45 minutes. Stir in the cannellini beans. Taste and add more salt, if needed.
5. Remove the bouquet garni.
6. Add the pasta to the soup. Simmer for about 10 minutes, or until the pasta is firm but tender.
7. Stir the cooked green beans into the soup. Add pepper to taste. Taste again and add more seasoning, if needed. The soup should be savory and rich.
8. Stir in the basil. Serve in wide soup bowls. Top each bowl with Parmesan.

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