40 minutes

Summer Minestrone

Making the most of your summer vegetable bounty.

INGREDIENTS 

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup white onion - diced
  • 1/2 cup celery - diced
  • 1/2 cup red bell pepper - diced
  • 2 cloves garlic - minced
  • 6 cups stock (chicken or vegetable) 
  • 1 bay leaf
  • 1 teaspoon of dried thyme 
  • Salt and pepper 
  • 2 cups summer squash - roughly chopped 
  • 1 cup green beans - roughly chopped 
  • 1 cup tomatoes - diced
  • 1/2 cup cooked white beans 
  • 1/2 cup small pasta 
  • Basil - as garnish to taste 
  • Parmesan cheese - as garnish to taste 

          TOOLS YOU NEED

          • Abbio Stock Pot
          • Measuring cups 
          • Cutting board
          • Mixing bowl
          • Microplane 
          • Ladle 

            PREP

            • Prep all or veggies and set aside
            • Measure out stock 
            • Cook beans if using dried 

            RECIPE DIRECTIONS

            1. Warm up olive oil in Abbio Stock Pot
            2. Add onions, celery, and bell pepper, and sauté over medium heat
            3. Cook for about 6 minutes, or until softened 
            4. Add garlic to pot and cook until fragrant 
            5. Add stock, bay leaf, thyme, and salt and pepper to taste 
            6. Bring ingredients to a simmer and lower heat 
            7. Add squash, tomatoes, beans, and pasta 
            8. Once again bring to simmer and cook until veggies and pasta are cooked 
            9. Taste and add more salt and pepper to taste 
            10. Serve with freshly grated parmesan cheese and basil to taste 

             

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