Wednesday, September 19, 2018


Summer Minestrone Soup

1 small zucchini, diced

Parmesan cheese, grated for serving and rind for soup

6 C vegetable stock

1 Tbsp olive oil

1 C kale (3 to 4 leaves, stems removed and chopped)

1 small yellow squash, diced

2 carrots, round sliced

1 celery stalk, diced

2 C tomatoes with juice

15 oz cannellini beans

1 C pasta (such as macaroni)

1 C white onion, diced

3 to 4 garlic cloves, minced

1 tsp Italian seasoning

¼ tsp red pepper flakes

1 tsp salt and black pepper

2 Tbsp red wine vinegar (adjust to taste)

Fresh basil leaves

Heat olive oil in a deep pot with lid. Add onion and garlic, and cook until onions are soft. Add Italian seasoning and red pepper flakes and cook for 30 seconds. Add carrots and celery, season with pinch of salt, and cook for 2 minutes. Add diced zucchini and yellow squash and continue to cook for one more minute.

Add rinsed beans, salt and tomatoes. Add stock, Parmesan rind, and pasta with ½ teaspoon salt. Bring to boil and cook covered until pasta is tender (10 to 12 minutes).

Open lid, discard Parmesan rind. Add in chopped kale and cook until just wilted (1 to 2 minutes). Add vinegar and mix well. Taste and adjust salt and black pepper. Add chopped basil. Ladle into serving bowls and sprinkle with some Parmesan cheese. Serve immediately. 

Recipe courtesy of


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