Summer Garden Minestrone

Name: Summer Garden Minestrone
Cuisine: Italian
Ingredients: 2 Tbsp olive oil; 1 white onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 tsp fresh thyme leaves; 2 Tbsp dried oregano; 1 tsp salt; 1 tsp red pepper flakes; 1 lb [455 g] Roma tomatoes, cored and chopped; ¼ cup [55 g] tomato paste; 8 cups [2 L] Homemade Roasted Vegetable Broth or store-bought low-sodium vegetable broth; 8 cups [2 L] Homemade Roasted Vegetable Broth or store-bought low-sodium vegetable broth; 12 oz [340 g] zucchini or yellow squash, diced; 12 oz [340 g] zucchini or yellow squash, diced; 1 bay leaf; 1 cup [85 g] small pasta shapes, such as orecchiette or orzo; 1 cup [85 g] small pasta shapes, such as orecchiette or orzo; 1 cup [85 g] small pasta shapes, such as orecchiette or orzo; One 15¾ oz [450 g] can great Northern beans, rinsed; One 15¾ oz [450 g] can red kidney beans, rinsed; 6 oz [170 g] green beans, cut into 2 in [5 cm] pieces; 1 Tbsp fresh lemon juice; Freshly ground black pepper, to taste; Green Romesco and grated Parmesan cheese, for serving; Green Romesco and grated Parmesan cheese, for serving

Preparation info

Serves
8

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

The ingredient list for this soup may look intimidating, but I’m betting you already have most of these items on hand. You should be able to grab the rest at any farmers’ market in the summer months. Although it’s traditional to serve minestrone with a pesto (since both are Italian), I love the heat and smokiness that comes from the charred peppers in the Green Romesco.

Ingredients

Europe
Italy
Soup
Vegetarian
Summer

Ingredients

Method