Summer Minestrone Soup

This Summer Minestrone Soup recipe looked and sounded so delicious, I just had to post it for you. It comes from myrecipes.com and is loaded with all kind of veggies. Super healthy, especially if you go organic and non-GMO. Give it a try and let us know what you think!

Diane Morgan, Cooking Light

AUGUST 2015
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Photo: Brian Woodcock; Styling: Claire Spollen

Ingredients

2 tablespoons olive oil (preferably organic)
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 tablespoons tomato paste
8 cups unsalted chicken stock (such as Swanson) (or make your own)
1 (14.5-ounce) can unsalted diced tomatoes, undrained (preferably dice fresh)
1 (14.5-ounce) can unsalted cannellini beans, rinsed, drained, and divided (preferably organic)
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 teaspoon kosher salt
1/2 teaspoon black pepper
5 ounces Lacinato kale, stemmed and chopped
1/4 cup homemade or refrigerated pesto (such as Buitoni)
2 ounces Parmesan cheese, grated (about 1/2 cup)

Preparation

1. 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; cook 2 minutes, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat to low, and simmer 15 minutes.

2. Place 1 cup cannellini beans in a small bowl; 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; cook 10 minutes. Stir in kale; cook 2 minutes. Place 2 cups soup in each of 8 bowls, or follow freezing instructions. Top each serving with 1 1/2 teaspoons pesto and 1 tablespoon Parmesan cheese.

HOW-TO

FREEZE: Cool soup completely. Freeze flat in a large zip-top plastic freezer bag for up to 2 months.

THAW: Microwave soup in bag at MEDIUM (50% power) 5 minutes or until pliable.

REHEAT: Pour soup into a large Dutch oven. Cook over medium heat, partially covered, 20 minutes or until thoroughly heated. Serve with pesto and Parmesan cheese.

For other healthy recipes CLICK HERE.

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