Abruzzo Summer Minestrone

By grammadot

Ingredients

• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 white or yellow onion, chopped
• 1 carrot, sliced
• Kosher salt and freshly ground black pepper
• 4 cups low-sodium chicken broth
• 3 cups roughly chopped Swiss chard leaves
• 4 ounces small pasta shells (about 1 heaping cup)
• 4 ounces green beans, cut into 1-inch pieces (about 1 cup)
• 1 teaspoon dried oregano
• One 16-ounce jar tomato and sausage pasta sauce
• One 15-ounce can cannellini beans, rinsed and drained
• 1 yellow summer squash, sliced into half-moons
• 1 zucchini, sliced into half-moons
• 1/4 cup fresh basil leaves, torn
• Freshly grated Parmesan, for serving

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.
Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.
Divide among 6 bowls and top with the torn basil and Parmesan.