Summer Minestrone
Minestrone soup for summertime, with fresh summer tomatoes, potatoes, zucchini and corn.
Servings: 6 servings
Calories: 409kcal
Ingredients
- ¼ cup olive oil
- 1 medium carrot, chopped
- 1 rib of celery, chopped
- 1 medium onion, chopped
- 2 large red or yellow potatoes, peeled and cut into bite-size chunks (or 12 small new potatoes cut in halves or quarters)
- 6 cups plus 1 cup chicken stock, preferably homemade (you can use water if you want but I think the soup is a little bland that way, better with chicken or vegetable stock)
- 1 cup chopped fresh tomatoes
- Piece of good Parmesan cheese rind, about a 2-inch piece
- 1 medium zucchini, cut into bite-size pieces
- 1 bunch of Tuscan kale, stems removed and roughly chopped (or Swiss chard or escarole)
- 1 ear corn, kernels cut off
- 1 cup ditalini pasta or other small pasta, like orzo
- 1 cup canned cannellini beans, drained and rinsed
- Kosher salt and fresh cracked pepper
- Freshly grated Parmesan and olive oil for serving
Instructions
- Heat olive oil in a large dutch oven over medium heat.
- Add the chopped carrots, celery and onion and season with a good pinch of salt. Cook and stir occasionally until they start to soften and brown, about 10 minutes or so.
- Add the potatoes, sprinkle on some more salt, and continue cooking and stirring another 5 minutes or so, or until all the vegetables are nicely browned. You should have a good fond on the bottom of your pan, careful it doesn't burn.
- Add 6 cups of chicken broth and scrape up the browned bits from the bottom of the pan. This is good stuff you want. Then add the chopped tomatoes and Parmesan rind, a little more salt and bring to a boil. Reduce heat and simmer about 15 minutes, stirring occasionally.
- Stir in the zucchini,kale and corn simmer 5 minutes and then add the pasta and 1 cup chicken stock. Adjust heat to keep a simmer going and cook until the vegetables are tender, another 10 minutes.
- Lastly, add the beans and simmer another 3 or 4 minutes. Taste and season with salt and pepper.
- Ladle into bowls and drizzle with a little good olive oil and a sprinkling of grated Parmesan.
Notes
Adapted from Mark Bittman in Parade magazine, 2012
Nutrition
Calories: 409kcal | Carbohydrates: 56g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 457mg | Potassium: 1218mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6549IU | Vitamin C: 61mg | Calcium: 175mg | Iron: 3mg