Made from the last reaps of this summer’s harvest, today I am so excited to share my Late Summer [Every Vegetable] Minestrone- a light, cleansing, and brothy one-pot soup boasting rustically chunky vegetables, bright lemon undertones, savory white beans, and warmth. The kind of soup that lends itself to being slurped under a wool blanket; the kind of soup that fills the chill. I serve my vegetable minestrone over ½ cup brown basmati rice and with a thick, thick slice of crusty bread (for dunking).
medium (about ½ pound) carrots, peeled and diced
medium (about 1 pound total) field tomatoes, rustically cubed
bunch (about 1 pound) green kale, destemmed and roughly chopped
ans (15 ounces each) cannellini beans, thoroughly rinsed and drained
zest of 1/2 a lemon
salt & pepper to taste
In This Recipe
In a large Dutch oven or heavy pot, heat olive oil, onion, celery, garlic and carrots over medium heat. Cook for about 10 minutes, sweating the vegetables and stirring frequently to avoid any browning. Stir in tomatoes and continue stirring for an additional 5 minutes or until tomatoes begin to soften.
Increase stove-top heat to high and stir in filtered water, kale, and cannellini beans. Bring to a boil. Reduce heat to low, cover, and allow soup to simmer for 20-25 minutes, or until all vegetables are soft. Remove from heat, stir in lemon zest, salt and pepper, and enjoy!