Late-summer minestrone with fresh basil and grilled ciabatta

Vegetarian, Soy-Free

2 Servings, 750 Calories/Serving

40 Minutes

Labor Day may have come and gone, but here at Sun Basket we’re still saying it’s summertime, since so many of our favorite summer vegetables are still at their peak. Here, tomatoes, zucchini, and basil simmer in our take on the traditional Italian soup. Grilled ciabatta is essential to soak up the broth.


  • 1 to 2 shallots
  • 1 to 2 ribs celery
  • Peeled fresh garlic
  • 10 ounces zucchini
  • ¾ pound tomatoes
  • 6 ounces kidney beans
  • Fresh thyme
  • Fresh basil
  • 3 ounces pasta shells
  • 1 ciabatta roll
  • Grated Parmesan



Prep the minestrone ingredients

  • Peel and thinly slice the shallot.
  • Thinly slice the celery.
  • Finely chop enough garlic to measure 1 teaspoon.
  • Trim the ends from the zucchini; cut the zucchini into ½-inch-thick half-moons.
  • Core and coarsely chop the tomatoes.


Cook the shallots, celery, and garlic

In a pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the shallot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just beginning to caramelize, 4 to 5 minutes. While the shallot cooks, prep the herbs.


Prep the herbs; cook the zucchini and tomatoes

  • Strip the thyme leaves from the stems; coarsely chop the leaves.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
Stir the tomato paste into the shallot mixture and cook until fragrant, about 1 minute. Add the zucchini, tomatoes, thyme, and half the basil and cook, stirring occasionally, until the zucchini start to soften, 4 to 5 minutes.


Finish the minestrone

Add 4 cups water to the pot and bring to a boil. Stir in the pasta shells and reduce to a simmer. Cover and simmer until the pasta is just tender, 18 to 20 minutes. Add the kidney beans and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the pasta simmers, prepare the ciabatta.


Grill the ciabatta

Cut the ciabatta in half; drizzle the cut sides with oil. Season with salt. Warm a frying or grill pan on medium-high until hot but not smoking. Add the ciabatta, cut sides down, and cook until golden, 3 to 4 minutes.



Transfer the minestrone to individual bowls. Sprinkle with the Parmesan and the remaining basil. Serve with the warm ciabatta on the side.


Chef's tip

To make this in even less time, in Step 1, start cooking the shallots, celery, and garlic while you prep the zucchini and tomatoes.

Nutrition per serving: Calories: 750, Protein: 32 g, Total Fat: 22 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 2 g, Saturated Fat: 6 g, Cholesterol: 20 mg, Carbohydrates: 109 g, Fiber: 22 g, Added Sugar: 0 g, Sodium: 800 mg

Contains: wheat, milk

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