Late Summer Minestrone
Active Time: 30-35 minutes / Cook Time: 25-35 minutes / Total Time: 45-50 minutes
Makes 4 servings
Chef’s Tip: If you have ever watched Rachael Ray, she uses the “chop and drop” method for recipes like this. When it does not really matter if ingredients hit the pan at a precise moment, as in the cooking of the onion, carrot, celery, and garlic here, you can prep an ingredient, drop it in the pan to start cooking, and move to the next ingredient. This will cut down on the overall time you are working.
- 2 tablespoons ghee
- 1 medium onion, peeled and chopped
- fine sea salt and ground black pepper, to taste
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, peeled and minced
- ½ lb. tomatoes, preferably plum or Roma, cored and chopped
- ½ lb. green beans, stemmed and cut into 1” pieces
- 1 bunch sturdy greens, such as kale, chard, or spinach, chopped (you can use the kale and chard stems or omit; if you use them—and we recommend it!—slice them thinly and add when you sauté the onion)
- 1 quart vegetable broth water
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil extra virgin olive oil, for finishing (optional)
- In a large saucepan, melt the ghee over medium heat. Add the onion, carrot, celery, and a hefty pinch of salt and cook until beginning to soften, 8-10 minutes. Stir in the garlic and cook 2 minutes.
- Add the tomatoes, green beans, and greens and cook, stirring frequently, until the greens are just starting to wilt, 3-5 minutes. Add the vegetable broth and 1 cup of water (more if you’d like it to be more “soupy”). Bring to a boil, reduce the heat to low, and simmer for 10-20 minutes, depending on the texture you want for the vegetables.
- Turn off the heat and stir in the parsley and basil. Taste for seasoning and add salt and pepper to taste.
- Divide soup into four portions (drizzling with olive oil, if desired) and place in airtight containers in the fridge for lunches on Days 1 and 3.