Summer Minestrone

With a vegetable garden this is so easy to put together. A bit of a pantry recipe, versatile, whatever you have on hand. Even add a bit of meat, Italian sausage my suggestion, for the meat lovers. My secret to a well melded minestrone is to simmer for over an hour even if it’s cooked through in 30 minutes.

Recipe

3 Tablespoons olive oil
1 Yellow onion-diced
4 Large carrots-peeled & diced
3  Celery ribs-diced
2-3 Large garlic cloves-minced
4 Roma tomatoes-seeds removed and diced
1 large zucchini-peel or not-diced
8 ounces cut green beans-frozen or fresh
15 Ounce can petite cut tomatoes
15 Ounce can kidney beans-rinsed and drained
15 Ounce can cannellini beans-rinsed and drained
Quart vegetable stock
8 Ounces tomato sauce or marinara sauce
4-5 Cups water
Salt and Pepper
2 Teaspoons Italian spices
1 Pound bulk Italian sausage-if using meat
3/4 Cup ditalini pasta-uncooked
4 Cups finely chopped kale, or fresh baby spinach leaves-unchopped
Parsley or Basil for garnish
Parmesan sprinkle if desired

Heat olive oil in a large dutch oven over medium heat and add onion, carrots, celery and sauté until slightly tender but not browned. You may need to turn down heat during the process.

Add Roma’s, zucchini and garlic. Stir in and sauté for an additional minute.

Add all beans and canned tomatoes. Then add stock, sauce, water and spices. Adjust temperature to bring to a simmer.

Separately cook sausage in a skillet over medium heat breaking it up as you go. Drain fat and add meat to soup. Omit for vegetarian.

Once soup has simmered for about 15-20 minutes add the pasta and kale with a good stir. Cover and turn to low. Continue simmering until all vegetables are al dente about 10-15 minutes. Simmer longer, an hour or so, for a thicker soup and a more melded flavor.

Serve with parsley or basil garnish and grated parmesan on the side.