Recipe courtesy of Mark Bittman
Late Summer Minestrone
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 150
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 1
- Sodium
- 446
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 carrots, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1 cup fresh corn (about 2 ears)
1 cup fresh green beans, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
1 cup cored, chopped tomato (canned is fine; include juice)
1/2 cup chopped basil leaves, plus more for serving
Freshly grated Parmesan cheese, for serving, optional
Directions
- Put 3 tablespoons oil in a large, deep saucepan or casserole over medium-high heat. When hot, add onion, carrots, and zucchini. Cook, stirring, until onion softens and vegetables begin to caramelize, 10 minutes or so.
- Add corn and beans; sprinkle with salt and pepper. Cook, stirring, for a minute or 2, then add 6 cups water and tomato; bring to a boil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes have broken up, about 15 minutes.
- Add 1/2 cup basil and adjust heat once again so mixture simmers. Cook until all vegetables are very tender, 5 to 15 minutes longer. Taste and adjust seasoning, drizzle with remaining olive oil, and serve, passing basil and cheese at table.