Aimee’s Late-Summer Minestrone
Servings:
6-8
Prep Time:
30 min
Cook Time:
30 min
Ingredients:
- 1/4 Cup extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 young carrots, peeled, cut into 1/2-inch dice
- 1 Cup celery, chopped thinly
- 2 small zucchini, green or yellow, cut into 1/2-inch dice
- 1 sprig fresh rosemary, chopped
- 2 ears fresh corn, shucked and cut off the cob
- 1 Cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 quart chicken or vegetable stock, plus 2 Cups water
- 4 large, ripe tomatoes chopped (about 2 Cups)
- 125 g. (1/4 regular package) whole-wheat spaghetti
- 1/4 Cup chopped basil leaves, loosely packed plus more for garnish
- Freshly grated Parmesan cheese for serving (optional)
Instructions:
- Put 3 Tbsp oil in a large, heavy-bottomed pot over medium-high heat. When hot, add onion, garlic, carrots, celery, rosemary and zucchini. Cook, stirring, until vegetables soften somewhat, 5 minutes or so.
- Add fresh corn and beans. Cook, stirring, for a minute or two, then add stock, water and chopped tomatoes; bring to a boil, then lower heat so mixture bubbles gently. Cook, stirring occasionally, until vegetables are quite soft and tomatoes broken up, about 10 minutes.
- Add 1/2 Cup basil and whole-wheat spaghetti. Cook another 5 to 7 minutes longer, stirring occasionally. Taste and season with salt and pepper.
- To serve: ladle into bowls and drizzle with olive oil. Tear a few basil leaves and drop them in. Serve with fresh Parmesan, if desired.
Credit:
Simple Bites 
