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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Abruzzo Summer Minestrone Recipe

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This recipe for Abruzzo Summer Minestrone is from Let's Cook Up Some Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons unsalted butter

3 cloves garlic, minced

1 white or yellow onion, chopped

1 carrot, sliced

Kosher salt and freshly ground black pepper

4 cups low-sodium chicken broth
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3 cups roughly chopped Swiss chard leaves

4 ounces small pasta shells (about 1 heaping cup)

4 ounces green beans, cut into 1-inch pieces (about 1 cup)

1 teaspoon dried oregano

One 16-ounce jar tomato and sausage pasta sauce

One 15-ounce can cannellini beans, rinsed and drained

1 yellow summer squash, sliced into half-moons

1 zucchini, sliced into half-moons

1/4 cup fresh basil leaves, torn

Freshly grated Parmesan, for serving
Directions:
Directions:


Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.
Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.
Divide among 6 bowls and top with the torn basil and Parmesan.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
active 15 min; total 30 min

 

 

 

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