Summer Minestrone Soup
If you are going for the vegan version, simply skip the cheese!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 onion (cut into quarters and thinly sliced)
- 1 bulb of fennel (cored and sliced)
- 3 gloves of garlic (minced)
- 6 cups of cold water
- 2 large tomatoes (cored and cut into chunks (I did not bother to peel or seed them))
- 1 yellow squash (quartered and sliced)
- 1 green squash (quartered and sliced)
- 1-15 ounce can of kidney beans (rinsed and drained)
- 2 cups of green beans
- 2 teaspoons of olive oil
- Salt and pepper to taste
- handful of fresh chopped basil
Instructions
- 1
Heat olive oil in a large pot over medium high heat. Add onion and a fat pinch of salt and saute until the onions begin to brown around the edges, about 5 minutes. Stir in the fennel and garlic and saute another 5 minutes or so, or until the fennel is tender.
- 2
Add tomatoes and about 6 cups of cold water. Give it another hit of salt and pepper here, then crank that baby to high and bring to a boil. Once boiling, reduce the heat and simmer for about 20 minutes.
- 3
Add squash, greenbeans, and kidney beans. Simmer until veggies are tender, about 10 minutes.
- 4
Stir in the fresh basil and serve with fresh grated parmesan and a pinch of hot pepper flakes (optional). Enjoy!