Minestrone with Late Summer Veggies
Prep Time
20 minutes
Prep Notes
This is the dish to make to add more healthy, anti-inflammatory veggies to your diet! It includes the best of the summer produce- onion, carrots, celery, Swiss chard, green beans and tomatoes. Cannellini beans add fiber and protein. Top it all off with a good Parmesan cheese for a hearty, satisfying dish!
Want to see a video of how to make this recipe? Check out Cooking with Evey on my YouTube Channel!
Cooking Time
30 minutes
Yields
6 servings
Ingredients
2 Tbsp extra virgin olive oil
1 onion, chopped (about 1 cup)
2 carrots, sliced into 1/2 inch rounds (about 1 brimming cup)
2 celery stalks, sliced into 1/2 inch pieces (about 1/2 cup)
4 leaves of Swiss Chard, stems removed and chopped, leaves chopped into bite-sized pieces (about 3 cups, loosely packed)
1/4 lb. green beans (a good handful), cut into 1 1/2 - 2 inch pieces
2 garlic cloves, minced
2 plum tomatoes or 1 pt grape tomatoes, chopped or halved (about 1 cup)
1 small zucchini, cut into 1/2 inch pieces (about 1 cup)
5 cups broth, vegetable or chicken
Parmesan wedge with rind
1 15-oz can butter beans or cannellini beans, chickpeas, or other white beans, rinsed and drained
Fresh basil, garnish
1 tsp Sea salt, or to taste
1/2 tsp Fresh ground black pepper, or to taste
Directions
- Heat a Dutch oven or soup pot on stove over high heat. Add olive oil. When oil is hot, turn down heat to medium high. Add onion, carrot, and celery pieces. Sauce until onion just translucent, stirring occasionally. (about 4 minutes)
- Add Swiss chard stems, green beans, and garlic to mixture. Sauté for 2 minutes more.
- Add tomato and zucchini. Stir until heated through (about 2 minutes).
- Add in broth, rind from Parmesan wedge, and beans.
- Bring to a boil and reduce heat to a simmer. Cover and allow to simmer for 20 minutes.
- Add chopped Swiss chard and allow to wilt, about 5 minutes.
- Taste and season with more salt and pepper if desired.
- Serve hot with fresh basil leaves and grating of Parmesan.
Notes
For more flavor try adding a bit of thyme or oregano towards end of cooking.
No broth? No problem. You can use water for this recipe. I like the added flavor and nutrients of a broth though!
Credit
Evey Schweig Health Coach & Anti-inflammation Specialist (adapted from Martha Stewart, Late Summer Vegetable Minestrone)
https://eveyschweig.com/apps/recipe/details/id/Minestrone-with-Late-Summer-Veggies
