Late-Summer Minestrone Soup

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Late-Summer Minestrone Soup

Author: Mia Rigden

Ingredients

• 1 medium onion
• 2 garlic cloves
• 1 small fennel bulb
• 10-15 haricot vert
• 1 medium zucchini
• 1 medium carrot
• 2 tablespoons extra-virgin olive oil
• 1 28-ounce can diced tomatoes
• 4-6 cups vegetables broth
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 bay leaf
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Parmesan rind and shavings (optional)
• 2-4 cups lacinate kale, destemmed and roughly chopped
• Pesto, for garnish
• Basil and parsley leaves, for garnish
• Salt and pepper to taste

Instructions

1. Dice the onion, garlic, fennel, haricot vert, zucchini, and carrot.
2. Add the olive oil to a large stock pan over medium heat.
3. Add the onion, garlic, fennel, haricot vert, zucchini, and carrot to the pan. Season generously with salt and pepper, and cook, stirring occasionally, for about 3 minutes.
4. Next, pour in the diced tomatoes, vegetable stock, and cannellini beans. Add they bay leaf, oregono, thyme, and parmesan rind, if using, and bring to a simmer.
5. Add the pasta and cook for 8 minutes, then stir in the kale to wilt.
6. Serve with a drizzle of pesto, shaved parmesan, basil and parsley leaves, and a crack of black pepper.

Notes

To make this dairy free, you can omit the parmesan and use a vegan pesto. Also feel free to mix up the vegetables. You could use celery instead of fennel, sup broccoli for zucchini, or use fresh roma tomatoes instead of canned.