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Minestrone of Late-Summer Vegetables

Minestrone of Late-Summer Vegetables

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Vegetable Broth

  • 3 large carrots, peeled, sliced
  • 1 medium fresh fennel bulb, sliced
  • 1 medium celery root (celeriac), peeled, sliced
  • 1/2 head of garlic, crushed (with peel)
  • 6 large fresh Italian parsley sprigs
  • 1 large fresh rosemary sprig
  • 2 large tomatoes, chopped
  • 2 tablespoons tomato paste

Garlic Croutons

  • 3 large garlic cloves, minced
  • 3 cups 1/2-inch cubes baguette or rustic country-style bread

Vegetable soup

  • 1 cup dried cranberry beans or cannellini (white kidney beans)
  • 4 small carrots, peeled, sliced
  • 3 large shallots, thinly sliced
  • 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
  • 1 cup fresh edamame beans or frozen, thawed
  • 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
  • 1 cup 1/2-inch cubes peeled celery root (celeriac)
  • 1/2 cup chopped red bell pepper
  • 4 lacinato (black) kale leaves, thinly sliced crosswise
  • 2 1/2-pints red and/or yellow cherry tomatoes, cut in half
  • 1/2 cup chopped fresh Italian parsley
  • Freshly shaved Pleasant Ridge Reserve cheese.* Parmesan cheese, or Asiago cheese

Recipe Preparation

Vegetable broth

  • Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.

  • Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD Can be made 5 days ahead. Cool slightly. Cover and refrigerate.

Garlic croutons

  • Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

Vegetable soup

  • Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.

  • Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing. Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.

  • Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

Recipe by Tami Lax of Harvest in Madison WIReviews Section

Hearty & Healthy: Late-Summer Minestrone

A bout of gray, rainy and downright bone-chilling cold weather recently sent me scurrying into the kitchen faster than a coiffured damsel seeking shelter. With each day looking bleaker than the last, it was obvious that if I was to get truly warmed, it would require spearheading a kitchen project that involved plenty of soul food.

Fortunately, my quest to find the BEST zucchini bread was under way that week, with many batches being tested to ultimately declare a winner and a runner-up. That project kept the kitchen toasty, but it wasn’t quite the satisfying, nourishing meal that I was looking for. Imagine my surprise when I realized I was craving soup. Hot, wholesome SOUP! In August, no less.

Wasn’t it just a few weeks ago that I was singing the praises of cold soups? Had the summer really slipped away that quickly? Apparently it had, so I made a massive batch of this late-harvest minestrone using up all the gorgeous late-summer vegetables I had on hand.

What’s all the fuss over minestrone? For one thing, it uses up all those summer vegetables that are cheap and prolific right now. It can also easily adapt to suit your families’ tastes since its rustic style lends itself easily to accommodating your favorite vegetables.

There is no ‘standard’ minestrone recipe it changes from family to family and season to season. Some add pasta, others pile in the cabbage, and I’ve occasionally added a can of black-eyed beans. I always add a handful or two of whole-wheat spaghetti to increase the appeal of the soup to little palates, plus it makes for a heartier meal.

Take this recipe, try it out, but feel free to adapt it to suit your tastes — and feature the best produce that you have around.

Helpful tips for the best minestrone

  • Use the best produce you can get your hands on, it is August after all! It’s tempting to clean out the crisper drawer of the refrigerator and throw in all the shrived bits, but if you choose the sweetest carrots, young zucchini and fresh-picked basil, your soup will surpass any you’ve ever had before!
  • Sure, ripe tomatoes are ideal, but in a pinch you could use good quality canned tomatoes.
  • Don’t worry about perfect -or even tidy- cuts for your vegetables. This is minestrone, home cooking at its finest, and there’s no one to impress.
  • To quickly break the spaghetti into smaller pieces, first roll it in a clean tea towel, then, holding both ends firmly, run it down the edge of the counter, bending it slightly as you go. It will shatter into many little pieces and the towel will contain the messy little pieces.
  • If made with vegetable stock, this minestrone can be a vegetarian option for dinner, however, a nice chunk of slab bacon can add a greater depth of flavor to the soup. Dice it and add it in step one below while sautéing the vegetables and remember that a little goes a long way.

Aimée’s Late-Summer Minestrone

  • 1/4 cup extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 young carrots, peeled, cut into 1/2-inch dice
  • 1 cup celery, chopped thinly
  • 2 small zucchini, green or yellow, cut into 1/2-inch dice
  • 1 sprig fresh rosemary, chopped
  • 2 ears fresh corn, shucked and cut off the cob
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 quart chicken or vegetable stock, plus 2 cups water
  • 4 large, ripe tomatoes chopped (about 2 cups)
  • 125 g. (1/4 regular package) whole-wheat spaghetti
  • 1/4 cup chopped basil leaves, loosely packed plus more for garnish
  • Freshly grated Parmesan cheese for serving (optional)

1. Put 3 tablespoons oil in a large, heavy-bottomed pot over medium-high heat. When hot, add onion, garlic, carrots, celery, rosemary and zucchini. Cook, stirring, until vegetables soften somewhat, 5 minutes or so.

2. Add fresh corn and beans. Cook, stirring, for a minute or two, then add stock, water and chopped tomatoes bring to a boil, then lower heat so mixture bubbles gently. Cook, stirring occasionally, until vegetables are quite soft and tomatoes broken up, about 10 minutes.

3. Add 1/2 cup basil and whole-wheat spaghetti. Cook another 5 to 7 minutes longer, stirring occasionally. Taste and season with salt and pepper.

To serve: ladle into bowls and drizzle with olive oil. Tear a few basil leaves and drop them in. Serve with fresh Parmesan, if desired.

Yield: 6 to 8 servings. Or about 1.5 liters of soup.

Freezing Directions

  1. Make the soup through step two, but stop before step three where the pasta is added. Season the soup and set aside to cool. (Don’t worry if the vegetables are still slightly al-dente.)
  2. Portion the soup into freezer-friendly containers (I often use clean mason jars, leaving a good inch of head space), cover and label.
  3. Freeze for up to three months.

To re-heat: Thaw soup overnight in the refrigerator, then reheat gently in a pot. Add a cup of broth or water (as some may have been absorbed over time) and bring to a boil. Add pasta and basil and cook until pasta is al-dente. Serve.

Tomato or cream, smooth or chunky what makes up your favorite soup?

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Yum! I went to a vegan cooking class and was disappointed that so many recipes called for weird meat and dairy substitutes. The only recipe I really liked was minestrone, since it's naturally vegan. I'm not vegan, so I'd add a sprinkle of parmesan to this, but otherwise- yum!

Thanks Sarah. I'm not generally a big fan of meat or cheese substitutes either. Sure hope you enjoy this soup as much as I do!

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Recipe Summary

  • 4 ears corn, husks and silks removed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and ground pepper
  • 2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
  • 2 large zucchini, halved lengthwise and thinly sliced
  • 8 ounces green beans (stem ends removed), cut into thirds
  • 1 can (14.5 ounces) diced tomatoes, in juice
  • 1/2 cup orzo

Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs set kernels aside.

In a Dutch oven or 5-quart pot, heat oil over medium. Add onion season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.

Add broth and 2 cups water bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.

Can I Make A Double Batch?

If you have an 8-quart pressure cooker, this is a great big-batch recipe.

Simply double all of the ingredients and reduce the cook time to 2 minuteswith a 10 minute natural pressure release.

Finish with a quick pressure release and serve it up!

Vegetarian-friendly minestrone soup for the bounty of late summer-early fall

Last Saturday I sherpa&rsquod two giant bags home from the farmers&rsquo market, one slung over each shoulder: A red cabbage the size of a bowling ball, bunches of carrots and turnips, leeks and potatoes, tomatoes, melons and stone fruit. I slogged along under my delicious, greedy burden, considering the 2-mile walk home a strength-training workout.

Even in California, where the year-round market bounty is always a treat, these early days of fall, still full of late-summer produce, can still drive a cook crazy. You&rsquore never going to be able to eat, freeze, can and ferment it all, especially if, like me, these weeks also mark the start of a new school year, with all the chaos and disruption that brings, or if you&rsquore just coming down from the last long weekend of summer vacation and are resenting routine.

So here&rsquos another option: Dump it all in a pot and walk away, and return to dinner an hour later. I&rsquove yet to adopt the Instant Pot, so in my house this recipe for late-season minestrone is not a quick weeknight supper (though you could certainly try it in yours, if you have one). But it&rsquos the kind of recipe I like, because it&rsquos mostly hands-off, extremely flexible and it holds up fine for many days.

Leftovers are great for lunch, and as the season progresses you can vary the vegetables, adding in some diced winter squash, or substituting a bunch of stemmed, chopped kale for the spinach. You could add sausage coins for a heartier soup, or stir in some small pasta or rice in the last 15 minutes of cooking.

Best of all, this vegetarian recipe clears the crisper drawer, readying you for another trip to the market&mdash quick, before all those beautiful tomatoes, figs and bouquets of basil are gone for another year.

Jessica Battilana is a San Francisco freelance writer. Her cookbook is &ldquoRepertoire: All the Recipes You Need.&rdquo Twitter: @jbattilana Email: [email protected]

8 cups water

1 (28-ounce) can whole tomatoes, drained

2 leeks, sliced into thin half-moons

2 medium carrots, diced

2 cups shelled fresh shelling beans (such as cranberry) or 1 (15 ounce) can cannellini beans

1 large russet potato, diced

1 bulb fennel, diced

1 stalk celery, diced

1 medium zucchini, diced

2 teaspoons kosher salt

One 1-by-3-inch Parmigiano-Reggiano rind

4 cups baby spinach

½ cup grated Parmigiano-Reggiano cheese

½ cup basil pesto, for serving

Pour the water into a large soup pot. Crush the tomatoes by hand and add them to the pot along with the leeks, carrots, shelling beans (if you are using canned beans, do not add them now), potato, fennel, celery, zucchini, salt and the Parmesan rind. Bring to a boil, then reduce the heat so the liquid is simmering. Simmer for about 1 hour, until the vegetables are tender but not mushy. Retrieve the Parmesan rind and discard, then stir in the beans (if you&rsquore using canned), spinach and grated Parmesan and continue to simmer until the spinach is wilted and the beans are warmed through, about 5 minutes more. Season to taste with additional salt.

Ladle the soup into bowls and top each serving with a generous spoonful of basil pesto. Serve immediately, with crusty bread alongside.

Ingredients Needed to Make Classic Minestrone Soup

  • ground pork sausage
  • smoked kielbasa
  • sweet onion
  • garlic
  • frozen mixed vegetables
  • diced tomatoes
  • crushed tomatoes
  • red kidney beans, undrained
  • garbonzo beans (chickpeas), undrained
  • oregano
  • basil
  • kosher salt
  • freshly ground black pepper
  • chicken broth
  • cabbage
  • yellow squash
  • elbow macaroni
  • freshly grated Parmesan cheese for garnish

Instructions for Making this Recipe

The first thing you&rsquoll want to do is gather all of your ingredients so that you have them close at hand when it&rsquos time to use. Next, prepare your ingredients. Using a Chef&rsquos knife or Santoku Knife and cutting board, slice the kielbasa.

This Soup Feeds a Crowd

When I make this soup, it&rsquos usually to feed a large group of people&ndasheither family or at a church potluck. I like to slice the kielbasa in half lengthwise and then cut pieces from that in an effort to get as many meat slices as possible.

Mince the onion and garlic and set these aside in a prep bowl or plate. Shred the cabbage. Grate the fresh Parmesan cheese for use at the end.

In a large Dutch oven, cook the sausage until browned. Stir in the sliced kielbasa and minced onion and garlic. Cook until tender.

Next, add the frozen mixed vegetables, tomatoes, undrained beans, oregano, basil, salt, and pepper. I like to use fresh basil, if I have it on hand. If you do, just double the portion of dried. Cook this for 6-8 minutes.

Pour in the chicken broth and bring to a boil. Simmer for 15 minutes.

The final steps are to add in the shredded cabbage, diced squash, and uncooked macaroni. Cook on low to medium heat for another 10-12 minutes until the pasta is tender.

To serve, ladle into bowls and top with freshly grated Parmesan cheese. This recipe will serve 8-12 people. Serve with a crusty bread. So good. I hope you will enjoy this Classic Italian soup as much as we do!

Ben venga il Minestrone

The Italians are brilliant with words, especially when it comes to food. Take that most humble of dishes, soup. In English, we pretty much have the one word to describe it. Oxford Companion to Italian Food author Gillian Riley makes the point that Italians have many specific words for the dish while English is rather limited, “Soup and stew are easygoing, almost interchangeable words in English, used to describe many recipes, anything from a thick to a runny dish.”

While we’re lacking in synonyms for soup, there are words, many of them borrowed from French, that describe very specific recipes and method rather than a general type of dish (bouillabaise, bisque, vichyssoise, even ‘chowder’ is an anglicised chaudière). “Gumbo” is borrowed from African.

In Italian however, there are words that describe many different types of soup that we would otherwise have to use adjectives with – crema (a thick, creamy soup such as a potato and leek soup), passata (a vegetable or legume puree), minestra (a stock-based soup with chunks of vegetables and/or meat), minestrone (like a minestra but heartier, with the addition of beans or pasta or both), brodo (broth), zuppa (usually a thick soup with seafood, meat or vegetables), vellutata (a soup that we would probably call a “cream of” – enter name of vegetable – soup), not to mention the multitude of dialectal names of dishes across the regions.

Mastering soup, that most comforting and perhaps most giving dish, is underrated, but like the prolific food writer Mary Frances Kennedy Fisher said, “It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.”

Brodo is the very first of over 700 recipes in Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well (1891), which is no coincidence – a good broth is the base of any good Italian soup or stew. To turn brodo into minestra, simply add more chopped seasonal vegetables, and in the case of minestrone (the “-one” implying something bigger), also the addition of beans or pasta or both.

Artusi opens his recipe for minestrone with possibly my favourite anecdote in the entire book. He begins by recounting that minestrone “recalls memories of a year of public anguish and my own singular case”. It was 1885. Artusi was staying in Livorno at a time when cholera was snaking its way through the Italian peninsula.

Poking his head into a trattoria, he asks, “What’s the soup?”

Ben venga il Minestrone,” says Artusi – welcome the minestrone.

That night, sleeping in his hotel in Piazza del Voltone in a white palazzo kept by a certain Signor Domenici, he begins to feel what he amusingly describes as a “revolution” in his body and spends the night back and forth to the bathroom, cursing the maledetto (‘damned’) minestrone. He escapes to Florence the next day only to discover the news that the epidemic had reached Livorno and that Domenici, his host, had been the first cholera casualty. Not every cookbook recipe begins with a story like that!

Soup has always played an important part in the regional cuisines across Italy – it’s a dish that anyone could put on the table, even if it was something as modest as Livorno’s brodo di sassi, a broth of the poorest kind, flavoured only with rocks from the sea. Soup, and more specifically minestra or minestrone was also a traditional dish to put on the table on Fridays when fasting was observed, a Catholic ritual that meant no meat was to be eaten. It’s a ritual that has slowly given way to modern habits, after the poverty of the Second World War made abstinence from eating meat impratical. But even so, you may notice that the vintage tea towel used in these photos (a little beauty nabbed from my husband’s nonna’s kitchen, it’s a 1960s original by Milan-based designer Ken Scott) shows a vegetable recipe for a ‘delicate soup’ inscribed with the day it’s meant to be made, venerdì – Friday. But if you ask me, minestra or minestrone, is good any day.

The idea here is to take advantage of fresh, seasonal ingredients (which also happen to be the cheapest, even more so if they are local) rather than looking at this as an opportunity to clear out the sad-looking scraps at the bottom of the crisper drawer in the fridge.

If you’re in the Northern Hemisphere you’re lucky with Spring coming up as you have a beautiful choice of broad beans, freshly shelled peas, young carrots and artichokes. In Victoria, autumn chills are just starting to seep into the evening air. I’m making mine with the last of the late summer zucchini, some yellow squash, and onions, which are lovely at this time of year too. In a couple of months when winter arrives, I can’t go past adding more root vegetables, silverbeet and for that Tuscan flavour, cavolo nero (Artusi suggests adding also cabbage).

This is a vegetarian version, but if you want to make this more substantial and meaty, use beef stock as the base and 50 grams of chopped pancetta in the pan with the onion. A little trick of casalinghe to add some flavour to a vegetable soup is also to throw in the thick rind of Parmesan cheese when you can no longer grate anything else from it – it adds lovely flavour and when it’s softened in the warm soup, you can eat it too ( strict vegetarians, just be aware that real Parmesan cheese is made with real animal rennet).

    or vegetable stock, about 1 litre or enough to cover the vegetables
  • Roughly chopped seasonal vegetables (see suggestions above – in this one I used 2 yellow squash, 1 zucchini, some freshly shelled peas) plus the vegetables below
  • 1 small onion, diced
  • 1 medium carrot, chopped
  • ½ stalk of celery, chopped
  • 1 small potato, cut into 1-cm cubes
  • 1 clove of garlic
  • 2 Bay leaves
  • A tin of borlotti beans, drained
  • ½ Tin of whole, peeled tomatoes (or 2 or 3 fresh Roma tomatoes)
  • 50 grams of pasta (the tiny shapes like risoni, stelline etc are perfect), rice or farro
  • A handful of parsley, both stalk and leaves, chopped
  • Grated Parmesan cheese
  • Toasted slices of bread for each bowl
  • Olive oil

Gently heat the diced onion and chopped garlic in some olive oil in a large saucepan. Add the parsley stalks, the bay leaves, chopped celery and carrot. When the onion begins to become translucent, add the other seasonal vegetables, beans, tomato and some small-shaped pasta, rice or farro. Cover with stock, bring to the boil and place a lid on top and cook until the vegetables are tender.

If you have really delicate Spring vegetables, you can put them in towards the end so that they are still bright and have a slight bite to them. If you want something lighter (minestra), leave out the beans and the pasta, rice or farro.

Serve the minestrone with a piece of toasted bread in the bottom or on the side of the bowl, plenty of grated Parmesan cheese, a drizzle of extra virgin olive oil and chopped parsley on top.

Homemade Seasonal Minestrone

Minestrone can be made with whatever vegetables are in season and on hand. During the late summer, vegetables such as summer squash, tomatoes, fennel, carrots, green beans, onions, and potatoes are all ripe and ready to play around in the soup pot. In late autumn, harder squashes such as butternut and acorn, plus deep leafy greens, make great additions to minestrone.

This minestrone is made with a lot of vegetables, calling for roughly twelve cups of vegetables from your farm stand plus eight cups of tomatoes! Yum! The recipe below includes the veggies I used in my most recent batch of minestrone. You can s ubstitute the veggies in this recipe for your favorites and remember it can easily be doubled to make extras for freezing. Don’t forget to pick up some basil while you are at the farm stand for the pesto crostini!

Farm Stand Minestrone

8 cups of roughly chopped tomatoes
1 big chopped onion
4 to 6 cloves of minced garlic
4 cups of water or 3 cups of water and 1 cup of white wine
3 chopped Romanesco small zucchini
4 chopped little yellow squash
4 chopped potatoes
6 chopped carrots
2 sliced leeks
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon of dried rosemary
2 cups of cooked beans such as cannellini or garbanzo
1 1/2 cup of cooked pasta such as fusilli, shells, or elbows
1 piece of Parmesan cheese rind, optional
Olive oil
Salt & pepper to taste

  • First start making the stock for your soup. Cover the bottom of a big pot with a layer of olive oil and heat on medium-low heat.
  • Add the chopped onion and a sprinkle of salt to the pot. Stir to coat the onions and cover with a lid. Let cook until the onions begin to soften.
  • Add the tomatoes, minced garlic, and water. Stir and cover the pot. Cook over medium low heat until the tomatoes break apart.
  • Using a blender or immersion blender, carefully process the stock until it is smooth. You can leave some tomato and onion chucks if you wish. It’s up to you!
  • While the tomatoes are simmering, start cooking your vegetables.
  • In another large pot (it should be bigger than the stock pot because you will be mixing everything together to finish the soup) add olive oil to cover the bottom of the pot.
  • Begin adding your vegetables to the pot, starting with the hardest vegetables first such as carrots and potatoes. Let each vegetable start to cook and soften before you add the next kind. Add a generous sprinkle of salt and keep a lid on the pot to help the veggies steam and soften. Stir often and add a little bit of water when needed to keep the vegetables from sticking.
  • Once the vegetables are well cooked and soft, pour in the tomato stock.
  • Add the oregano, thyme, and rosemary. Feel free to use more of these herbs if you wish. Also double the amount if you are lucky enough to be using fresh herbs!
  • Add the Parmesan cheese rind if you are using it.
  • Add the beans and stir well.
  • Let everything simmer together for at least 15 minutes.
  • Taste and season with salt and pepper to your liking.
  • Add the noodles when serving to keep them from getting mushy in the soup.
  • Serve piping hot with a nice piece of pesto crostini on top, mangia!

Garden Fresh Minestrone

After making variations on Kathryne Taylor’s fantastic recipe over at Cookie and Kate about a dozen times since February, I’ve finally discovered my dream minestrone. I’ve tweaked it quite a bit since then, but full credit to Kate for the aspects of this recipe that are similar. Be sure to check out her recipe blog (it’s one of the best out there!) and her cookbook, Love Real Food.

But I’ve ended up adapting a few ingredients and techniques in this recipe to my specific tastes and wanted to share this garden fresh version. Most importantly, I wanted this recipe to use fresh vegetables and herbs, straight from the summer and early fall garden.

Since many gardeners end up swimming in green beans and zucchini from July through September, minestrone is designed to use those up in the most delicious way possible. Unfortunately, I’m not lucky enough to have an overload of zucchini right now, since squash bugs have decimated my zucchini and winter squash plants this summer (though I’ve learned to tips to get rid of squash bugs organically next summer!). But I do have plenty of green beans straight from the garden).

I’ve also adjusted cooking times to preserve more of the original texture and color of the garden vegetables. In addition, I’ve amped up the flavor in a few spots, increased the quantity of vegetables (I like a hearty soup!), and included a special ingredient to add richness and depth to the minestrone. The result is absolutely luscious.

Storing Minestrone

Savory, bright, filling, and full of flavor, this minestrone is a meatless meal that even carnivores will love. Even better, it’s one of those magical dishes that tastes amazing as leftovers. In fact, I rarely eat it fresh! Instead I’ll make a big batch, divide it into individual servings in mason jars, let the flavors meld in the fridge overnight, and then eat it for lunch throughout the week.

Fortunately, minestrone also freezes well with a couple of tweaks. The pasta and potatoes will get mushy after freezing and reheating, so I recommend leaving them out, at least initially. You can either replace them with more beans and freezer friendly veggies, or you can make the soup without them and add in boiled potatoes and pasta after you’ve thawed the soup.


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