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Abruzzo Summer Minestrone

This soup combines everything from your garden (or the produce aisle) in late summer--green beans, zucchini, squash, tomato, peppers and basil. While many minestrone recipes are vegetarian, some include slow-cooked pork or beef. We skip that step--and the time it adds--by using a flavorful jarred sauce that includes simmered sausage and peppers.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. Divide among 6 bowls and top with the torn basil and Parmesan.