Late Summer Minestrone


  • Freshly grated Parmesan cheese, for serving, optional
  • ½ cup chopped basil leaves, plus more for serving
  • 1 cup cored, chopped tomato (canned is fine; include juice)
  • Salt and freshly ground black pepper
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 cup fresh corn (about 2 ears)
  • 2 zucchini, cut into ½-inch dice
  • + 3 more ingredients
    • 2 carrots, cut into ½-inch dice
    • 1 medium onion, chopped
    • ¼ cup extra-virgin olive oil

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 ...

View full recipe at SpringPad


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