Summer Minestrone Abruzzo

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6

This Italian soup combines the flavors and aromas of summer vegetables like zucchini, squash, carrots, Swiss chard, green beans, and tomatoes. White beans and pasta shells add heartiness and an interesting texture. To save time, use canned beans. This minestrone, unlike its vegetarian counterparts, contains meat, but to save time at the stove, use store-bought tomato and sausage sauce, which already has chunks of sausage in it. In just half an hour, you'll have a delicious, rich soup, tantalizing with its spicy aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp (45 g) butter
3 cloves garlic, crushed
1 white or yellow onion, chopped
1 carrot, chopped
4 cups lightly salted chicken broth
3 cups coarsely chopped Swiss chard leaves
110 g small shell pasta (about 1 heaping cup)
110 g green beans, cut into 2.5 cm pieces (about 1 cup)
1 teaspoon dried oregano
1 can (450 g) of canned tomato pasta sauce with sausages
1 can (450 g) canned white beans, rinsed
1 zucchini, halved lengthwise and sliced into half-moons
1 zucchini, halved lengthwise and sliced into half-moons
1/4 cup fresh basil leaves, torn
Grated Parmesan, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, garlic, onions, carrot, bouillon, chard, orecchiette pasta, green beans, oregano, tomato sauce, white beans, zucchini, zucchini, basil, Parmesan cheese

Cooking the dish according to the recipe:

Melt the butter in a large saucepan over medium-high heat. Add the garlic, onion, and carrot and cook, stirring frequently, until the onion is translucent, about 5 minutes. Season with a little salt and pepper.
Stir in the chicken broth, Swiss chard, pasta, green beans, oregano, tomato sauce, white beans, zucchini, zucchini, 1 cup water, 2 teaspoons salt, and a few grinds of black pepper. Bring to a boil and cook until the pasta and vegetables are tender, about 5 minutes.