Summer Minestrone
Recipe
Ingredients:
(Serves 4)
2 Cans Red Kidney Beans
2 Medium Red Onions chopped
2 garlic cloves, whole
1 Carrot, chopped
1 Celery, chopped
2 Medium Gold Potatoes, chopped
1 Large Zucchini, chopped skin on
4 Cups Chopped Swiss Chard
Large Bushel of Fresh Basil
1 Container Low-Sodium Chicken Stock (4 Cups)
Salt & Pepper
Olive Oil
2 Medium Red Onions chopped
2 garlic cloves, whole
1 Carrot, chopped
1 Celery, chopped
2 Medium Gold Potatoes, chopped
1 Large Zucchini, chopped skin on
4 Cups Chopped Swiss Chard
Large Bushel of Fresh Basil
1 Container Low-Sodium Chicken Stock (4 Cups)
Salt & Pepper
Olive Oil
How To:
1. First step is making the chickpea stock. Add a little water to the chickpea, season with salt & pepper, add your bay leaf and cook for 10 minutes. Then remove the bay leaf and blend in a thick mixture and set aside.
2. In a large pot, heat 3 tbsp olive oil. Add the onions, carrot, celery and potatoes and season with salt and pepper (stir 5-7 min). Then proceed to adding the beans, stir and cook for another 5 min; then add your chickpea stalk. Season and add the chicken stock.
3. Bring to a boil, reduce heat to medium, cover and cook for 15min.
4. Add the Zucchini and your Swiss Chard. Then add your bushel of fresh basil, season, cover and cook for another 10 min.
5. Serve with Toasted Sourdough Bread & Drizzle with good quality Extra Virgin Olive Oil.
This Minestrone is refreshing and simple. Feel free to change it up with anything you have on hand or in season veggies.