Summer Minestrone
A summer soup that will knock your socks off.
Servings
6-8 servings
Servings
6-8 servings
Ingredients
Instructions
  1. First, I heated up the olive oil in a large dutch oven over medium heat.
  2. Then, I added the onion, hit it with a pinch of herbed sea salt, stirred it all around and sautéed for a few minutes.
  3. Then, I stirred in the garlic, tomatoes, 1 tsp herbed sea salt and oregano and let all that mingle for a couple minutes. Added the broth, increased the heat to high and brought that mother to a boil.
  4. In the meantime (a watched pot never boils, you know), I diced my zucchini and squash, and drained and rinsed the beans. When the broth was boiling, I stirred in the zucchini and squash and brought it back up to a boil. Then I reduced the heat to medium-low and let it simmer for about 30 minutes.
  5. During the last 15 minutes of cooking, I stirred in the beans. I scooped out a spoonful to taste it, and added herbed sea salt + black pepper as needed.
  6. To serve, I ladled some soup into each bowl and topped off each one with a big-ass dollop of basil pesto (recipe here) and a drizzle of extra virgin olive oil.