If you want to understand the transformative power of a good broth in your kitchen, go make this summer vegetable minestrone. This recipe is an ode to the summer farmers’ market – you can really use any vegetable you have on hand. Did you buy more zucchini than you needed to make your famous Spaghetti alla Nerano? Toss it in. Did you suddenly forget why you bought fennel? No problem – it will be amazing in this soup!
We used fresh sweet pepper, string beans, carrots, celery, red onion, zucchini, garlic, cabbage, broccoli, cauliflower, peas and tomatoes.
- 1/2 cup of your favorite summer veggies, chopped however you like (highly recommend you include carrots, celery and onions in the mix)
- 3Tbsp olive oil
- 1Tbsp thinly sliced garlic
- 1 Tbsp dried oregano
- 2Tbsp tomato paste
- 2 X 3-cup Brodo chicken broth
- 1. In a 4 quart heavy bottom pot, heat olive oil on high heat until the first wisp of smoke.
- Add garlic, onion, carrots, celery, white cabbage and tuscan kale, sprinkle with salt and sauté for 3 minutes
- Add the remaining veggies, stir and sauté for 5 minutes.
- Add tomato paste, basil, oregano and stir well to coat all veggies in tomato paste. Cover pot – reduce heat to low and cook covered for 10 minutes.
- Add broth, bring to a boil, reduce to a simmer and cook uncovered for 5 minutes.
- Serve hot with a generous drizzle of extra virgin olive oil and good quality parmesan.
**This soup freezes extremely well! Feel free to bulk it up with the addition of protein like ground sausage or chicken breast.
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