Summer Minestrone

Summer Minestrone

3 TBSP olive oil
1 large onion, finely chopped
1 TBSP sun-dried tomato paste
1 lb ripe plum tomatoes, peeled and finely chopped (or use canned)
1 lb zucchini, chopped
3 waxy new potatoes, chopped
2 cloves garlic, finely chopped
5-6 cups chicken or vegetable stock or water
1 15-oz can cannellini or other white beans, drained and rinsed
1/5 cup chopped basil
1/2 cup shaved Parmesan cheese
salt and pepper

Heat the oil in a large saucepan and add the onion. Cook until softened. Add the tomato
paste, tomatoes, zucchini, potatoes, and garlic. Cook 10 minutes. Add the stock, bring
to a boil, lower heat, and simmer for 15 minutes until the vegetables are just tender. Add
the beans and cook 5 minutes longer. Add salt and pepper to taste. Remove from heat
and stir in basil. Serve garnished with the shaved Parmesan.

Serves 4 as a main meal.

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3 Responses to Summer Minestrone

  1. Elisa says:

    Too little olive oil for all those ingredients, especially if using vegetable stock or water. The minestrone will not be flavorful.

  2. Sunny Nestler says:

    This sounds absolutely perfect; I can’t wait to try it!

  3. Many thanks for your blog! I’ve just shared it.

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