Summer Minestrone

Name: Summer Minestrone
Ingredients: 2 teaspoons olive oil; 2 cups chopped onions; 3 cloves garlic, minced; 1 12 teaspoons salt; 2 carrots, chopped; 14 lb green beans, stemmed and cut into 1 inch pieces; 2 cups diced zucchini; 2 large tomatoes, diced; 12 cup corn kernel, fresh or frozen; 14 cup chopped fresh basil; 2 teaspoons dried marjoram; 4 cups vegetable stock; 1 12 cups cooked navy beans; 2 tablespoons lemon juice; 14 cup chopped fresh parsley

15 ingredients

10 steps

Ingredients

2 teaspoons olive oil
2 cups chopped onions
3 cloves garlic, minced
1 12 teaspoons salt
2 carrots, chopped
14 lb green beans, stemmed and cut into 1 inch pieces
2 cups diced zucchini
2 large tomatoes, diced
12 cup corn kernel, fresh or frozen
14 cup chopped fresh basil
2 teaspoons dried marjoram
4 cups vegetable stock
1 12 cups cooked navy beans
2 tablespoons lemon juice
14 cup chopped fresh parsley

Directions

1

In a large pot, over medium-high heat, add in the oil, onions, garlic, and salt; cook, stirring often, for about 10 minutes.
2

Add in the marjoram; stir to combine.
3

Reduce heat to medium; add the carrots and green beans; cover and cook for 10 minutes, stirring fairly often to prevent sticking.
4

Add in the zucchini, tomatoes, and corn; cover and cook for 5 minutes.
5

Add in the fresh basil; stir to combine; cook for 2 minutes.
6

Add in the stock and navy beans.
7

Bring to a boil; lower heat and simmer gently for 10 minutes.
8

Add in the lemon juice and parsley; stir to combine.
9

Add salt and pepper to taste.
10

Serve hot; sprinkle with grated parmesan cheese if desired.