Summer Garden Minestrone

This time of year, apart from the occasional burger or sausage on the grill, I find myself craving meals made up mostly of fresh seasonal vegetables. There are certain vegetables and fruits that never taste as good as they do in the middle of summer. This week we had some beautiful spinach ready to harvest, along with the first of our zucchini, which got me thinking about minestrone. This summery take on the classic Italian soup recipe is full of vibrant flavors and colors. Finished with fresh basil, this delightful version is satisfying without ever feeling heavy. A perfect choice for a cozy summer weeknight dinner.

Ingredients:

¾ cup ditalini, or other small dry pasta

¼ cup olive oil, plus more for serving

1 large onion, finely chopped

2 carrots, peeled and finely chopped

4 garlic cloves

5 thyme sprigs

1 bay leaf

Kosher salt

1 quart chicken or vegetable stock

½ pound fresh green beans, cut into 1-inch segments

1 medium zucchini, cut into half-moons (about 2 cups)

1 (15-ounce) can chopped tomatoes

1 tablespoon fresh rosemary, minced

Pinch crush red pepper flakes

1 (14.5-ounce) can white beans, rinsed and drained

1 (14.5-ounce) can chickpeas, rinsed and drained

2 to 3 cups fresh spinach, coarsely chopped

¼ cup fresh parsley, minced

1 tablespoon apple cider vinegar

¼ cup fresh basil, torn

Grated Parmesan cheese, for serving

Fresh ground black pepper

Directions:

Bring a large pot of salted water to a boil. Cook the pasta about 2 minutes less than the package cooking time for al dente. Drain and set aside.

Meanwhile, in a large heavy pot, or Dutch oven, heat the olive oil over medium heat. Add the onions and carrots and cook until onions are translucent, about 10 minutes. Add the garlic, thyme sprigs, and bay leaf, then reduce the heat to medium-low. Season with salt, and cook for an additional 5 minutes, until fragrant.

Next add the chicken stock, raise the heat and bring to a boil. When boiling add the green beans and cook for 5 minutes. Reduce heat to maintain a gentle low boil. Then add the zucchini, tomatoes with all their juices, rosemary, and crushed pepper flakes. Continue to cook at a gentle boil, stirring occasionally, for 15 minutes.

Add all the beans along with the spinach, and cook for an additional 5 minutes, until spinach is wilted, and beans are heated through. Then, stir in the parsley and vinegar. At this point, taste the soup for seasoning, and add more salt as needed. If the soup is too thick, add more stock or water to dilute. Reduce heat to low.

When ready to serve, bring soup back to simmer. Then add the cooked pasta. Stir to combine, then take off the heat and let the soup sit for a couple of minutes. Serve in warm bowls garnishing the tops with torn basil leaves, a crack of black pepper, and plenty of grated Parmesan. A small drizzle of olive oil over the top is also a nice finishing touch.

Notes:

This is a versatile recipe that can be adjusted to highlight the seasonal bounty you have growing in your own garden, or from what you find at a local farmers' market. Instead of spinach you could try using kale or Swiss chard. Various summer squash and different shelling peas can be used. Try making it with fennel bulb or leeks for more lovely aromatics. If you have ripe tomatoes, you could use them instead of canned. Use 2 to 3 medium tomatoes that you peel and chop. This soup can easily be adjusted to be vegetarian or vegan.

Instead of canned white beans and chickpeas, you could try cooking your own beans for this soup. Soak 1 cup of dry beans overnight and then cook per package instructions. This should yield 2 ½ to 3 cups of cooked beans. Drain and use as you would the canned.

I served this with plenty of cheese and basil to pass around the table. Some toasted crusty bread and a chilled bottle of Pinot Grigio rounded out this lovely meal. Enjoy!