Summer Vegetable Minestrone
with zucchini / bell peppers

Name: Summer Vegetable Minestrone
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 oz Pasta, macaroni (sub any small pasta shape); 1 Onions, medium, chopped; 6 oz Carrots, diced; 1/2 Bell peppers, red, diced; 8 oz Zucchini, diced; 3 cloves Garlic, chopped; 2 ears Corn, kernels sliced off (sub frozen corn, ~1/2 cup / ear); 1 can Beans, cannellini or white (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, olive; 2 tsp Italian seasoning; 1 tsp Paprika, smoked; 3 Tbsp Tomato paste; 5 cups Stock, any type; 1 can Tomatoes, diced (14 oz / 397 g); 1 Cheese, parmesan rind, small (opt); 1 Bay leaves; 8 leaves Basil, chiffonade; 1 tsp Lemon juice; for serving Cheese, parmesan (opt), grated

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Minestrone isn't just for cool weather. This one comes together fast and makes great use of summer's bounty of fresh vegetables.

Ingredients

Metric

Servings:

Summer Vegetable Minestrone:

Pasta, macaroni - 2 oz (sub any small pasta shape)
Onions, medium - 1 , chopped
Carrots - 6 oz , diced
Bell peppers, red - 1/2 , diced
Zucchini - 8 oz , diced
Garlic - 3 cloves , chopped
Corn - 2 ears , kernels sliced off (sub frozen corn, ~1/2 cup / ear)
Beans, cannellini or white (14 oz / 397 g) - 1 can , drained and rinsed
Oil, olive - 1 Tbsp
Italian seasoning - 2 tsp
Paprika, smoked - 1 tsp
Tomato paste - 3 Tbsp
Stock, any type - 5 cups
Tomatoes, diced (14 oz / 397 g) - 1 can
Cheese, parmesan rind, small (opt) - 1
Bay leaves - 1
Basil - 8 leaves , chiffonade
Lemon juice - 1 tsp
Cheese, parmesan (opt) - for serving , grated

Prep

Pasta - (If making Thursday night’s meal, boil pasta for that night at the same time.) Boil pasta according to package directions. (Can be done up to 5 days ahead)
Onions / Carrots / Bell peppers / Zucchini / Garlic - Prep as directed. Store onions, carrots, and bell peppers in one container. Store zucchini and garlic in their own containers. (Can be done up to 5 days ahead)
Corn - Shuck corn and slice kernels off cobs. Place in a microwave safe dish and cover with a damp paper towel. Heat until corn is tender but still has some crunch, ~2 minutes. (If using frozen corn, defrost.) (Can be done 1 day ahead)
Beans - Drain and rinse.

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Make

Heat a Dutch oven with oil over medium heat. Add onions, carrots, and bell peppers and saute until tender and lightly caramelized, 5 to 7 minutes. Season with a pinch of salt.
Add garlic, Italian seasoning, paprika, and tomato paste. Saute for 2 minutes more.
Stir in stock and tomatoes (including liquid).
Add zucchini, parmesan cheese rind (if using), and bay leaves. Bring soup to a simmer and simmer until zucchini is tender, 5 to 7 minutes.
While soup simmers, chiffonade basil.
Return to soup and stir in corn and beans. Simmer until heated through.
Remove soup from heat. Stir in lemon juice and season with some salt and pepper
Divide pasta between serving bowls (reserve the portion for Thursday night if made together).
Ladle soup over pasta. Top bowls with fresh basil and parmesan cheese. Enjoy!

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