Summer Favorite: Summer Minestrone Soup!

vege

I have to admit, I love soups. Okay, let me rephrase that, I love soups that celebrate their season.  Like our family favorite Summer Minestrone. It’s a great soup to celebrate the bounty of your garden or that of your local farmers market. It’s simple to make and is delicious. It’s one you can share with a vegan friend or one that enjoys clean eating.

So for this recipe you will need;

1 tablespoon of unsalted butter, 2 medium onions, 5 cloves of garlic, 1 yellow squash, 1 zucchini, 7 carrots, 1-2 ears of corn, 1 28 oz. can of diced tomatoes or 12 fresh roma tomatoes, 1 can of red kidney beans or 1 1/2 cups of cooked red kidney beans (if from dried beans), Italian parsley and salt and pepper to taste.

This quantity should serve a family of five. Feel free to double it or add more of your favorite vegetables. The wonderful thing with homemade soups, is that you can never go wrong. The simmering will take care of all the yummy flavors.

So keeping in mind the size of shucked corn. I rough dice all my ingredients slightly larger than the fresh corn. That way everything cooks evenly.

_DSC0911Onions sure have a way of adding wonderful flavor.

So first I dice my onions and carrots. I melt my butter in my dutch oven and add my onions. I sprinkle some salt and pepper on them. Once they start to get translucent I add the carrots and sprinkle a little more salt and pepper.

squash

Then I put the carrots and onions aside in a bowl. Next I saute the yellow squash and zucchini. I sprinkle some salt and pepper on them too. As you can see I like to flavor my food as I go. This is also the place I add my minced garlic. I love how the summer squash takes in the yummy garlic flavor.

squash &tomato

Next I toss in my tomatoes (fresh or canned)! Add a little more salt and pepper, YUM!

Once the tomatoes begin to lose their shape, I toss back in the carrots and onions and add the kidney beans,  the shucked corn, and  I add about 3 to 4 cups of water. I let it simmer for about 30 minutes to 45 minutes. This will depend on how small your vegetables were cut and how long you sauted each step.

Once the soup is almost done I add the chopped Italian parsley. You may or may not need to salt and pepper your soup. At this point I don’t usually have to.

Now you are ready to serve!

summer minestrone

Serve with bread and butter if that’s your fancy. It’s ours.

I hope you try and enjoy my soup!

Rosalia

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