Reaping the Delicious Benefits of Summer Vegetables!

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Make Reaping the Delicious Benefits of Summer Vegetables!

What better way to show off and taste all the colorful and flavorful bounties of Summer!  A deliciously light broth that showcases each vegetable in their own right and cooking them on a lower heat  gently letting them keep their firm and tasty individuality...now how about a little pasta and Parmesan cheese to go along for the ride!

Summer Ministrone Soup

Serves 8

Total time: 1 hour, 5 minutes

Ingredients

2 tbsp olive oil

2 cups thinly sliced leek, white and light green parts only (about 2 leeks)

1 cup thinly sliced carrot

1 cup thinly sliced celery

2 large garlic cloves, minced

2 tbsp tomato paste

8 cups unsalted chicken stock 

1 (14.5-ounce) can unsalted diced tomatoes, undrained

1 (14.5-ounce) can unsalted cannellini beans, rinsed, drained, and divided

2 cups chopped yellow squash

2 cups chopped zucchini

1 cup chopped red bell pepper

1 cup fresh green beans, cut into 1-inch pieces

1/2 cup uncooked ditalini pasta

3/4 tsp kosher salt

1/2 tsp black pepper

5 ounces kale, stemmed and chopped

1/4 cup homemade or refrigerated pesto 

2 ounces Parmesan cheese, grated (about 1/2 cup)

Preparation

Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add leek, carrot, celery, and garlic; cover and cook 5 minutes, stirring occasionally (do not brown). Add tomato paste and cook 2 minutes, stirring constantly. Add stock and tomatoes. Bring to a boil. Reduce heat to low, and simmer 15 minutes.

Place 1 cup cannellini beans in a small bowl and mash with a fork. Add mashed beans, remaining cannellini beans, squashes, bell pepper, green beans, pasta, salt, and black pepper to pan. Increase heat to medium and cook for 10 minutes. Stir in kale and cook and additional 2 minutes. 

Plating/Presentation

Ladle the soup into bowls and top with 1 1/2 teaspoons pesto and 1 tablespoon Parmesan cheese.

Cooks Note  

This soup freezes well.  Cool completely and fill a freezer zip lock bag pressing out all the air.  Lay flat in your freezer for optimum storage space.  Simply thaw and reheat in microwave until desired temperature is reached or reheat slowly in a heavy bottomed stock pot until warmed through.  Top with pesto and Parmesan cheese.

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