Fresh garden vegetables fill this summer version of Minestrone.
Minestrone is, by its very nature, a throw-together event.
it’s possible for you to use whatever vegetables you have on hand.
Simply Recipes / Elise Bauer
you might use vegetable or chicken stock.
The soup can be thin and focused on the broth, or it can be thick and stew-like.
To our hosts, the minestrone was everyday home cooking.
Simply Recipes / Elise Bauer.
To us, it was revelatory.
If not, it’s time to get in the habit.
They’re fantastic for flavoring sauces and soups, especially ones with tomato, like this one.
Elise Bauer
Simply throw a rind (or two) into the pot and fish it out when done cooking.
Consider storing it pasta-less and adding cooked pasta to individual servings as needed.
Refrigerating: Refrigerate tightly covered for up to 5 days.
Elise Bauer
Freezing: Freeze in a freezer-safe zipper bag or container for up to 3 months.
Add the diced onion, leeks, celery, and bell pepper.
Saute for 8 to 10 minutes until softened, lowering the heat to medium to prevent browning.
Elise Bauer
Add the minced garlic and cook for a minute more, until fragrant.
Add the chicken stock, bay leaf, thyme, and salt to the pot.
Heat to a simmer again and lower the heat to maintain a steady simmer.
Cook for 10 minutes until the vegetables and the pasta are cooked through.
Remove the bay leaf.
Garnish with thinly sliced fresh basil and grated Parmesan cheese to serve.
