Farmers’ Market Minestrone
Served barely warm or at room temperature, this Farmers’ Market Minestrone is just bursting with fresh summer produce!
Are you feeling ready for fall, cooler temperatures, rain, hot tea, and cute boots? Or are you holding on to summer as tight as you can, soaking up every moment of sun-filled fun? I’m still in the latter group, not ready for summer to be over quite yet. The fall season is one of my favorites, but it’s just so hard to let go of the relaxed days of summer.
One thing I am starting to get excited about, though, is fall food. Cinnamon, apples, pumpkin… fall has a lot to offer, especially when it comes to baking. Something else to love about fall? Soup time! But hold on a sec. No need to wait for fall! This Farmers’ Market Minestrone is full of summer vegetables and perfect for enjoying right now.
If you’re worried about melting into a puddle at the table as you eat this, don’t. This soup is best served barely warm or at room temperature. A crisp green salad is the perfect accompaniment (yes! more veggies! you can feel totally healthy eating such a produce-packed meal!). I also made a loaf of whole-wheat bread to serve with this dinner, and it was a meal we very much enjoyed. Look for the bread recipe later on this week!
- ¼ cup extra-virgin olive oil
- 2 medium carrots, cut into ¼-inch pieces
- 3 celery ribs, cut into ¼-inch pieces
- 1 medium red onion, cut into ¼-inch pieces
- 2 cloves garlic, minced
- 2 tbsp. fresh flat-leaf parsley, minced
- 2 medium red potatoes, cut into ½-inch pieces
- 1 small eggplant, cut into ½-inch pieces
- 1 medium yellow squash, cut into ½-inch pieces
- 1 medium zucchini, cut into ½-inch pieces
- Kosher salt and freshly ground black pepper
- Kernels cut off of 1 ear fresh corn
- 8 cups low-sodium vegetable broth
- 1 cup dried small pasta shapes
- Freshly grated Parmesan cheese, for serving
- Thinly sliced fresh basil, for serving
- Heat the oil in a 5-quart heavy-duty pot or dutch oven over medium-low heat. When the oil is warm, add the carrots, celery, red onion, garlic, and parsley. Cook, stirring occasionally, until the onion is translucent and the carrots have begun to soften, about 10 minutes.
- Stir in the potatoes, eggplant, yellow squash, zucchini, ½ tsp. Kosher salt, and a few grinds of pepper. Cook, stirring often, until the vegetables are tender but still hold their shape, about 15 minutes.
- Add the corn and broth; bring to a boil. Reduce heat to low and partially cover; simmer gently for 5-10 minutes. Return to a boil and stir in the pasta. Simmer until the pasta is cooked to al dente. Cooking time will depend on the shape and brand of pasta that you use. Season soup to taste with salt and pepper.
- Remove from heat and let cool to warm or room temperature before serving. Serve with freshly grated Parmesan and fresh basil.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!