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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.


Recipe adapted from Taste of Home, Summer 2016