One-Pot Wednesdays: Summer Minestrone

Kim Conte

This classic summertime minestrone soup is an excellent way to use up fresh vegetables and herbs from the farmer's market.

The trick is to chop all the veggies finely so that each spoonful will have a variety of each. This is great topped with a glug of olive oil and a sprinkling of grated Parmesan, and served with crusty bread. You can even add small-shaped pasta at the end if you're feeling so inclined.

Minestrone From The Art of Simple Food by Alice Waters

1 cup dried cannellini or borlotti beans (I didn't have time to soak the beans so I just used canned)

1/4 cup olive oil

1 large onion, finely chopped

2 carrots, peeled and finely chopped

4 garlic cloves, chopped

5 thyme springs

1 bay leaf

2 teaspoons salt

3 cups water

1 small leek, diced

1/2 pound green beans, cut into 1-inch lengths

2 medium zucchini, diced

2 medium tomatoes, peeled, seeded, and chopped

2 cups spinach leaves, chopped

Heat oil in large pan over medium heat. Add onion and carrots and cook for 15 minutes until tender. Add garlic, thyme, bay leaf, and salt, and cook for 5 minutes. Add water and bring to a boil. When boiling add leek and green beans and cook for 5 minutes. Add zucchini and tomatoes and cook for 15 minutes. Add beans and spinach and cook for 5 minutes. Remove bay leaf. Add more salt of necessary. Serve.

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