Recipe of Ultimate Fresh Tomato Minestrone with Summer Vegetables 🌱 - Logo collection for you

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Before you jump to Fresh Tomato Minestrone with Summer Vegetables 🌱 recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

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We hope you got insight from reading it, now let's go back to fresh tomato minestrone with summer vegetables 🌱 recipe. You can cook fresh tomato minestrone with summer vegetables 🌱 using 13 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Fresh Tomato Minestrone with Summer Vegetables 🌱:

1. Get of Fresh tomatoes (any shape and size).
2. You need 1 of bay leaf.
3. Use 1 of small courgette.
4. You need 1 of small red onion.
5. Use 1 of small carrot.
6. Use 1 stick of celery.
7. Use 1 clove of garlic (crushed).
8. You need A few of peas, beans, spinach, chard or any other seasonal veg.
9. Get 1 splash of oil.
10. You need 3 cups of veg stock (or a water and squirt of tomato purée as an alternative).
11. Prepare A few of strands of Bucatini or spaghetti.
12. Get 1 pinch of seasalt.
13. Take of 1 pinch of white pepper.

Instructions to make Fresh Tomato Minestrone with Summer Vegetables 🌱:

1. Wash and chop the veg. Heat a splash of oil and lightly sauté the celery, onion and carrot (soffritto) and the bay leaf. I like to keep this chunky. Add the water, break the pasta, bring to the boil, reduce the heat and simmer until the pasta is almost cooked. It’s best if you use a small pasta that doesn’t take too long to cook, I used Bucatini..
2. If you are using a large tomato you can grate this into the soup. For smaller tomatoes chop and add. Add the courgette and beans and any other veg. Use you judgement as to how long your veg needs to cook in the soup. You want to give them long enough to add flavour but you don’t want them to be soggy..
3. Season to your taste and enjoy..

So, feel free to use fresh. I would blanch those before adding to the soup. In a large dutch oven add olive oil, diced celery, carrots, onion, zucchini and garlic with a generous pinch of kosher salt. In a Dutch oven or stock pot, heat olive oil to medium. Make it Vegan- Omit the Parmesan Cheese rind.

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