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Abruzzo Summer Minestrone

Abruzzo Summer Minestrone

Take the best late-summer veggies and turn them into a soup that you will crave year-round. This recipe comes together in a half-hour and easily feeds a family of six.

Ready in: 30 minutes

Serves: 6

Complexity: very-easy

kcal: 573

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3 tbsp butter
3 cloves garlic, minced
1 onion, chopped
1 carrot, sliced
4 cups chicken stock
3 cups roughly chopped Swiss chard leaves
110 g small pasta shells (about 1 heaped cup)
110 g green beans, cut in 2 cm pieces (about 1 cup)
1 tsp dried oregano
500 g jar tomato & sausage pasta sauce
480 g can cannellini beans, rinsed & drained
1 summer squash, sliced into half-moons
1 zucchini, sliced into half-moons
¼ cup fresh basil leaves, torn
Freshly grated Parmesan, for serving


Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots then cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with SIDS SALT & PEPPER to taste.
Stir in the chicken stock, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons SIDS SALT & PEPPER to taste. 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.