Garden Fresh Minestrone
The ideal recipe for using up late summer and early fall garden harvests, this minestrone is loaded with perfectly in-season vegetables and herbs.
Servings Prep Time
6servings 10minutes
Cook Time
25minutes
Servings Prep Time
6servings 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Heat oil over medium heat in a large pot or dutch oven. Add in the onion, carrots, celery, and tomato paste and stir until the onion is translucent and the vegetables have begun to soften, about ten minutes.
  2. Add the zucchini, potatoes, green beans, garlic, oregano, and thyme. Stir the ingredients together for about three minutes.
  3. Add the broth, parmesan rind, salt, bay leaves, red pepper, and black pepper. Bring to a boil over high heat, then cover and reduce heat to medium low. If the lid doesn’t have a vent for steam, leave a small portion of the pan uncovered. Simmer for over medium low heat for 20 minutes.
  4. Add the pasta and beans, and simmer for 10 more minutes until the vegetables are fork tender and the pasta is al dente.
  5. Remove from heat. Stir in the basil, lemon juice, and as much fresh ground black pepper as you’d like.
  6. Remove the parmesan rind and bay leaves and serve.