“From the Syllabub blog at blogspot.com. You can make this vegan by leaving out the Parmesan rind and the cheeses - but it will definitely be less flavorful.”

Ingredients Nutrition


  1. Put the onion, chopped parsley and a little olive oil in a stock pot and sauté gently for just a few minutes.
  2. Add the stock, the cranberry beans, the tomatoes and the Parmesan rind. Bring to a boil, reduce the heat and simmer for 15-20 minutes or until the beans are tender. Skim off any foam that might rise to the surface.
  3. Add the green beans, the yellow squash, the zucchini and the pasta and return to a boil. Reduce the heat and simmer until the pasta is cooked and the green beans tender. Season with salt and pepper.
  4. Serve and top with a generous spoon of pesto, a drizzle of olive oil, some grinds of black pepper and the grated cheese on the side.
  5. Aliza Green, whose recipe served as the basis for this one, serves her Summer Minestrone with zucchini blossoms stirred in just before serving – if you have them, do it! Borage is also a traditional flavouring.
  6. Leeks, mushrooms, celery, carrots, potatoes, eggplant, fava beans and greens are all to be found in other minestrone recipes, so substitute in vegetables as you like.

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