Late-summer minestrone with fresh basil and grilled ciabatta
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.
- 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
To make this in even less time, in Step 2, start cooking the zucchini while you prep the celery, shallots, and garlic.
Cook the pasta shells
While the water heats and the pasta shells cook, prepare the minestrone.
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.
Start the minestrone
While the soup comes to a boil, prepare the kidney beans and basil.
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.
While the minestrone cooks, prepare the ciabatta.
Toast the ciabatta
- Cut the ciabatta in half lengthwise; drizzle the cut sides with 1 to 2 teaspoons oil and season with salt.
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