carrots, celery, Garbanzo beans, minestrone, recipe, red kidney beans, shell pasta, soup, tomatoes, vegetable soup, vegetarian, vegetarian recipe, vegetarian soup, zucchini
Hubster asks how can I eat hot soup in the summer? With fresh vegetables at fingertips length, how can you not make a minestrone?
The zucchini was fresh from my neighbor’s garden.
2 zucchini, 4 carrots, 3 celery stalks, 3 tomatoes, 2 c. dark red kidney beans, 2 c. garbanzo beans, 1 bag fresh spinach, 2, Tbsp., butter, 3 Tbsp. minced onions, 1 tsp. dried sage, 2 bay leaves, 1 tsp. thyme, pepper, salt, 1/2 lb. small shells, 6 c. water
Dice the tomatoes, chop celery and slice carrots. Sauteé vegetables with butter. Add minced onions, herbs, bay leaves, salt, pepper and water and bring to a boil. Cut zucchini into half moons. Remove bay leaves and add zucchini and spinach to soup and continue to slowly boil until zucchini is tender. Add beans and pasta and boil for 10 minutes.
Top with fresh grated pecorino romano cheese and serve hot.
Serve with homemade crackers or bread. Mmm…
What hot dishes do you still like to enjoy during the summer?