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Summer Minestrone

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Summer Minestrone

Description

This recipe is from the cookbook "Pasta" by Silvana Franco. I tried this today because I had some vegetables that I wanted to use up, and even though it's really really hot here in Tucson, this was a great light Italian soup that you can really vary to your own tastes. Please be warned though: this is a delicate soup, not the kind that really reaches out and smacks you in the mouth when you take a bite. It's meant to be mild and delicate, but again you can really change it to suite your tastebuds.

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min

Ingredients

Serves : 8
  • 1 olive oil
  • 1 red onion
  • 2 garlic cloves
  • 2 carrots
  • 2 celery ribs
  • 2 roma tomatoes
  • 5 fresh green beans
  • 1⁄2 cup vermicelli, broken then cooked
  • 5cups vegetable stock
  • 2 pesto sauce
  • salt
  • pepper
  • parmesan cheese
  • crouton

Directions

  • Heat the oil over medium heat.
  • Add the onion and garlic and stir until soft.
  • Add the celery and carrot and cook about two minutes until tender crisp.
  • Add the tomatoes and cook about two minutes.
  • Add the green beans, vegetable stock, salt and pepper and simmer about ten minutes.
  • Add the pesto sauce and the vermicelli to the soup and serve.
  • I topped this with freshly grated parmesan cheese and some garlic croutons.
  • Enjoy!
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I Cook Therefore I Am

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#Tags

veg