A delicious progression toward the cooler weather – a beautiful, hearty soup incorporating the last of the bright summer produce.
GARDEN MINESTRONE
2 tablespoons olive oil
4 carrots, chopped
4 celery ribs, chopped
1 onion, chopped
2 zucchini, chopped
2 yellow summer squash, chopped
2 bay leaves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon dried sage leaves
1 teaspoon crushed red pepper flakes
4 garlic cloves, minced
2 cans great northern beans, rinsed and drained
1 can (15-ounces) crushed tomatoes
1 (32-ounce) carton vegetable stock
In a large stockpot, heat oil over medium heat. Add carrots, celery and onion, cook until tender, 6 to 8 minutes. Add zucchini, yellow squash and seasonings, cook and stir until the squash are crisp-tender, 4 to 6 minutes. Add garlic, cook 1 minute longer. Stir the beans, tomatoes and vegetable stock into vegetables, bring to a boil. Reduce heat, simmer, covered, 10 to 12 minutes.
Enjoy!
Recipe adapted from Taste of Home, Summer 2016
