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Late-summer minestrone with fresh basil and grilled ciabatta
Easy Prep

Late-summer minestrone with fresh basil and grilled ciabatta

Soy-Free, Vegetarian

2 Servings, 720 Calories/Serving

30 – 40 Minutes

Zucchini, tomatoes, kidney beans, and pasta shells all add up to a comforting, classic Italian soup that comes together in one pot.

Ingredients

  • 3 ounces pasta shells
  • 1 or 2 celery ribs
  • 1 or 2 zucchini (about ¾ pound total)
  • 1 or 2 shallots
  • 1 or 2 cloves peeled fresh garlic
  • 3 or 4 Roma tomatoes (about 10 ounces total)
  • 1 or 2 sprigs fresh thyme
  • 1 tablespoon tomato paste
  • 1 cup cooked kidney beans
  • 2 or 3 sprigs fresh basil
  • 1 ciabatta roll
  • ¼ cup grated Parmesan

Chef's Tip

To make this in even less time, in Step 2, start cooking the zucchini while you prep the celery, shallots, and garlic.

Nutrition per serving

Instructions

1

Cook the pasta shells

Bring a medium sauce pot of generously salted water to a boil. Add the pasta shells and cook until just tender, 12 to 15 minutes. Drain and set aside.
While the water heats and the pasta shells cook, prepare the minestrone.

2

Start prepping the ingredients; cook the zucchini

  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Trim the ends from the celery; thinly slice the celery.
  • Peel and thinly slice enough shallots to measure ¼ cup.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
  • Strip the thyme leaves from the stems.
In another medium sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, without stirring, until browned on one side and starting to soften, 2 to 3 minutes. Transfer to a plate. Do not clean the pot.

3

Start the minestrone

In the same pot used for the zucchini, if dry, add 1 tablespoon oil. Warm over medium-high heat until hot but not smoking. Stir in the celery, shallots, and garlic, season with salt and pepper, and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook until just starting to darken, about 1 minute. Add the tomatoes, thyme, and 4 cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the tomatoes start to soften, 1 to 2 minutes.
While the soup comes to a boil, prepare the kidney beans and basil.

4

Finish the minestrone

  • Rinse the kidney beans.
  • Strip the basil leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the soup and one for garnish.
Stir the beans, zucchini, pasta shells, and half the basil into the minestrone and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the minestrone cooks, prepare the ciabatta.

5

Toast the ciabatta

  • Cut the ciabatta in half lengthwise; drizzle the cut sides with 1 to 2 teaspoons oil and season with salt.
Heat a medium grill pan or frying pan over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until golden, 3 to 4 minutes.

6

Serve

Transfer the minestrone to individual bowls. Sprinkle with the Parmesan and remaining basil and serve with the ciabatta.

Protein: 27g (54% DV), Fiber: 18g (72% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 10mg (3% DV), Sodium: 840mg (35% DV), Carbohydrates: 97g (32% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat