Name: Abruzzo Summer Minestrone
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
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; 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

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.

Abruzzo Summer Minestrone

Categories:

More from:

Related Pages