Abruzzo Summer Minestrone
Abruzzo Summer Minestrone
This soup combines everything from your garden (or the produce aisle) in late summer--green beans, zucchini, squash, tomato, peppers and basil. While many minestrone recipes are vegetarian, some include slow-cooked pork or beef. This recipe skips that step--and the time it adds--by using a flavorful jarred sauce that includes simmered sausage and peppers.
Prep time:
Cook time:
Yield: 6 servings
Serving size: 6
Calories per serving: 270
Ingredients:
Cook time:
Yield: 6 servings
Serving size: 6
Calories per serving: 270
3 tablespoons unsalted butter
3 cloves garlic, minced
1 white or yellow onion, chopped
1 carrot, sliced
kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
3 cups roughly chopped swiss chard leaves
4 ounces small pasta shells (about 1 heaping cup)
4 ounces green beans, cut into 1-inch pieces (about 1 cup)
1 teaspoon dried oregano
1-16 ounce jar tomato and sausage pasta sauce
1-15 ounce can cannellini beans, rinsed and drained
1 yellow summer squash, sliced into half-moons
1 zucchini, sliced into half-moons
1/4 cup fresh basil leaves, torn
freshly grated parmesan, for serving
Directions:
Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.
Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.
Divide among 6 bowls and top with the torn basil and Parmesan.
Source: foodnetwork.com
Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.
Divide among 6 bowls and top with the torn basil and Parmesan.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
