Garden Fresh Minestrone Soup
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Soup in the summer? For this one, yes! Possibly the best minestrone soup you will ever eat using all of the fresh veggies of the season.
Adding the ingredients in this order that the recipe says helps bring out all of the natural flavors of each, without overcooking any.
Ingredients
Yield: 4-6 servings
¼ cup pure olive oil
1 yellow onion, diced
1 carrot, peeled and diced (or 4-5 baby carrots, diced)
2 garlic cloves, crushed
2 red bell peppers, diced
2 zucchini, diced
2 large tomatoes, diced (save as much juice as possible)
1 sprig whole fresh thyme (remove after cooked)
6 cups vegetable or beef broth (I like making my own using base and water rather than the pre-canned broth)
1 can kidney beans, drained and washed
3-4 sprigs parsley, chopped
Salt and pepper to taste
2 cups medium pasta shells, cooked and drained (coat with olive oil to prevent them from sticking together)
Parmesan cheese, to garnish
Preparation
