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Author Notes: 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).
Nutritional Information [per serving = 2 cups]
225 Calories, 36g Carbohydrates, 5.3g Fat, 11.1g Protein, 9.8g Fiber, 7.8g Sugar —Alexandra Dawson
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 4 stalks celery, chopped
- 3 large cloves garlic, minced
- 4 medium (about ½ pound) carrots, peeled and diced
- 2 medium (about 1 pound total) field tomatoes, rustically cubed
- 8 cups filtered water
- 1 bunch (about 1 pound) green kale, destemmed and roughly chopped
- 2 ans (15 ounces each) cannellini beans, thoroughly rinsed and drained
- zest of 1/2 a lemon
- salt & pepper to taste
- 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!
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch