DESCRIPTION
This summer minestrone soup is full of slow-simmered flavor and yet it comes together in only 15 minutes. The secret ingredient that makes it so tasty so quickly is the basil pesto stirred into the soup at the end of cooking.
To make the soup as quick as possible, first read through the recipe. As you read, gather up all the tools, pots, bowls and ingredients that you’ll need. Then start cooking. Yield: 8 cups
Ingredients
Units
Scale
- 2 cups low-sodium or no-sodium vegetable or chicken broth
- 1 (28 oz.) can petite diced tomatoes
- 1 (15.5 oz.) can low-sodium cannellini beans
- 1 clove garlic
- 1 tsp. dry oregano
- 1 tsp. chili powder
- 2 medium zucchini
- 2 medium summer squash
- 3 Tbsp. pesto
- Salt
- Pepper
- Fresh basil
- Parmesan cheese (optional)
Instructions
- Put a large pot or Dutch oven over high heat on your most powerful burner. Pour in the broth, diced tomatoes (with liquid) and beans (with liquid). Stir and cover.
- Peel the garlic and then chop it finely. Add it to the pot along with the oregano and chili powder. Put the lid back on.
- Chop the zucchini and summer squash by cutting each one lengthwise into 4 long strips (i.e. cut it in half lengthwise and then cut each half in half lengthwise) and then chop widthwise into 1/2 inch pieces.
- When the broth is really hot and starting to bubble add the zucchini and summer squash. Cover. Cook until tender stirring occasionally, about 3-4 minute (turn down the heat to a simmer if it starts boiling like crazy). Meanwhile, grate 4 tablespoons of parmesan cheese and pick 8 or so fresh basil leaves from the stems.
- Remove soup from heat. Stir in pesto. Season with salt and pepper to taste.
- Ladle into bowls and garnish with the grated Parmesan cheese (if using) and the fresh basil leaves.
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