Summer Minestrone

Name: Summer Minestrone
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 2 teaspoons olive oil; 2 cups chopped onions; 3 cloves garlic, minced; 1 1/2 teaspoons salt; 2 carrots, chopped; 1/4 lb green beans, stemmed and cut into 1 inch pieces; 2 cups diced zucchini; 2 large tomatoes, diced; 1/2 cup corn kernel, fresh or frozen; 1/4 cup chopped fresh basil; 2 teaspoons dried marjoram; 4 cups vegetable stock; 1 1/2 cups cooked navy beans; 2 tablespoons lemon juice; 1/4 cup chopped fresh parsley

Submitted by ratherbeswimmin

"Summer vegetables enhance this classic soup. Adapted from Moosewood."

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Ready In:: 1hr 5mins
Ingredients:: 15
Serves:: 6

ingredients

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

directions

In a large pot, over medium-high heat, add in the oil, onions, garlic, and salt; cook, stirring often, for about 10 minutes.
Add in the marjoram; stir to combine.
Reduce heat to medium; add the carrots and green beans; cover and cook for 10 minutes, stirring fairly often to prevent sticking.
Add in the zucchini, tomatoes, and corn; cover and cook for 5 minutes.
Add in the fresh basil; stir to combine; cook for 2 minutes.
Add in the stock and navy beans.
Bring to a boil; lower heat and simmer gently for 10 minutes.
Add in the lemon juice and parsley; stir to combine.
Add salt and pepper to taste.
Serve hot; sprinkle with grated parmesan cheese if desired.