LATE-SUMMER-VEGETABLE MINESTRONE

Late-Summer-Vegetable Minestrone image

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h25m

Number Of Ingredients 13

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Ingredients

1/4 cup extra-virgin olive oil
2 small onions, chopped (2 cups)
3 large cloves garlic, minced (2 tablespoons)
3 carrots, peeled and cut crosswise into 1/4-inch rounds, larger rounds halved (1 cup)
2 celery stalks, cut crosswise into 1/4-inch pieces (1 cup)
1 bunch red Swiss chard, leaves torn into small pieces (4 packed cups), stems cut crosswise into 1/2-inch pieces (1 1/2 cups)
8 ounces green beans, trimmed and cut into 1-inch pieces (2 cups)
4 medium ripe tomatoes, peeled (optional) and diced (2 cups)
Coarse salt and freshly ground pepper
2 medium zucchini or yellow squashes, or a combination, cut into a 1/2-inch dice (3 cups)
1 Parmesan rind or 1/4 cup finely grated Parmesan, plus more, grated, for serving
1 can (15 ounces) butter beans, cannellini beans, or chickpeas, drained and rinsed
Fresh basil leaves, torn if large, for serving (optional)

Steps:

Heat oil in a large pot over medium. Add onions and garlic; cook, stirring occasionally, until onions are translucent, about 5 minutes. Add carrots, celery, and chard stems; cook, stirring occasionally, until chard stems are translucent, about 10 minutes. Add green beans and tomatoes. Season with 2 teaspoons salt; cook, stirring occasionally, until beans and tomatoes start to soften, 5 minutes.
Add zucchini, 5 cups water, Parmesan rind, and butter beans. Bring to a boil, then reduce to a simmer. Cook until all vegetables are softened, about 25 minutes, adding chard leaves in last 2 minutes of cooking. Season with salt and pepper. Serve immediately, topped with grated Parmesan and basil, or freeze up to 3 months.

*** Explore more Late-Summer-Vegetable Minestrone Recipes »

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littlemissbicth

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This soup is so easy to make. I just threw all the ingredients in my slow cooker and let it cook all day. It was so convenient and the results were amazing.

Charity Ahogho

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This soup is a great way to use up leftover vegetables. I had some leftover carrots, celery, and onions, and they were perfect for this soup.

Fly Spry

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I'm on a gluten-free diet and I'm happy to report that this soup is gluten-free. I also used gluten-free pasta and it turned out great.

Maleshwane Ntlhokoe

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I'm a vegetarian and I'm always looking for new and exciting recipes. This soup is definitely a winner. It's packed with vegetables and it's so delicious.

Qondile Hlatshwayo

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This soup is a great way to get your kids to eat their vegetables. My kids love the colorful vegetables and the flavorful broth.

Imran Ali110

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This soup is perfect for a cold winter day. It's so warm and comforting. I also like to freeze it in individual portions so I can have a quick and easy meal on hand whenever I need one.

Bala Ch

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I love the versatility of this soup. You can add or remove vegetables depending on what you have on hand. I also like to experiment with different types of pesto. The possibilities are endless!

Jade Elizabeth

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This recipe is a keeper! It's easy to make and the results are delicious. I've already made it twice and I'm sure I'll be making it many more times in the future.

Ahmed Shashka

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I made this soup for a potluck and it was a huge success. Everyone loved it! I'll definitely be making it again.

jodi declue

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This soup is a great way to use up all the fresh vegetables from my garden. It's also a very affordable meal, which is always a plus.

Rayan Almjali

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I'm not usually a fan of minestrone, but this recipe changed my mind. The combination of vegetables and herbs was perfect, and the soup was so hearty and satisfying.

Mesenbet Abeneh

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This minestrone was a hit with my family! The vegetables were fresh and flavorful, and the broth was rich and savory. I especially liked the addition of the pesto, which gave the soup a nice depth of flavor.

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