Aug 31 2017
This version of the minestrone uses summer vegetables. I know that summer is no the best time to have soups but sometimes when I am in a hurry and still wants my family to have a nice meal full of nutrients and vitamins I find that this works! I prepare mine without pasta, or meat, but you could easily add pasta, meatballs, chicken, rice, quinoa.... I love that you can go many different routes with this!
Cook the onion, leek, celery and garlic with 2-3 tbsp of olive oil on medium heat for a couple of minutes. Add the herbs some salt and pepper. Add all the veggies and toss together and add the stock. Bring to a boil and simmer for 10-15 minutes. Taste to check the seasoning. Serve and sprinkle some fresh basil and grated parmesan on each bowl.