Recipe courtesy of Mark Bittman
Print
Late Summer Minestrone
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots, cut into 1/2-inch dice
  • 2 zucchini, cut into 1/2-inch dice
  • 1 cup fresh corn (about 2 ears)
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 1 cup cored, chopped tomato (canned is fine; include juice)
  • 1/2 cup chopped basil leaves, plus more for serving
  • Freshly grated Parmesan cheese, for serving, optional

Directions

Put 3 tablespoons oil in a large, deep saucepan or casserole over medium-high heat. When hot, add onion, carrots, and zucchini. Cook, stirring, until onion softens and vegetables begin to caramelize, 10 minutes or so. Add corn and beans; sprinkle with salt and pepper. Cook, stirring, for a minute or 2, then add 6 cups water and tomato; bring to a boil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes have broken up, about 15 minutes. Add 1/2 cup basil and adjust heat once again so mixture simmers. Cook until all vegetables are very tender, 5 to 15 minutes longer. Taste and adjust seasoning, drizzle with remaining olive oil, and serve, passing basil and cheese at table.

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