Why does this recipe call for grating the onion and tomato?

Grating the onion and tomato directly into the pot creates a deeply flavorful, reduced base for the minestrone, incorporating all their liquids for richness.

What kind of summer vegetables work best in this minestrone?

You can use any combination of small-diced green or yellow beans, butternut squash, carrots, corn, okra, potatoes, snap or snow peas, sweet potatoes, summer squash, or zucchini.

Can I use different beans than pink or pinto beans?

The recipe specifically calls for cooked or canned pink beans or pinto beans, drained and rinsed, for their texture and flavor profile in this minestrone.

What type of greens or cabbage should I use?

The recipe suggests 1 cup of stemmed and chopped or thinly sliced greens or cabbage of any kind, allowing for flexibility based on what you have.

How should I store leftover Summer Minestrone?

Store any leftover minestrone in an airtight container in the refrigerator. It will likely taste even better the next day as the flavors meld.

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Easy and Quick Summer Minestrone
[Vegan, Gluten-Free]

Name: Easy and Quick Summer Minestrone [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 3 or 4
Ingredients: 1 medium onion, peeled and cut in half 1 medium-large tomato, cut in half; 1 garlic clove, peeled; 2 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt, plus 2 pinches; 4 to 6 sprigs of fresh thyme or oregano, tied together; 1 cup stemmed and chopped or thinly sliced greens or cabbage (any kind); 2 cups small-diced summer vegetables (any combination of green or yellow beans, peeled butternut squash, carrots, corn, okra, potatoes, snap or snow peas, sweet potatoes, summer squash, or zucchini); 1 cup cooked or canned pink beans or pinto beans, drained and rinsed; 1/2 cup diced fresh plum tomato, including seeds and any juice (about 1 large tomato); 1 to 2 teaspoons balsamic vinegar; 1 to 2 tablespoons, vegan basil pesto, or chopped fresh basil; 1/4 cup grated vegan Parmesan cheese (optional)

SS By: Simple Green Suppers

Author Bio

Cook/writer/farmer Susie Middleton is the author of Fast, Fresh & Green; The Fresh & Green... Read More

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A bowl of vibrant Easy and Quick Summer Minestrone, garnished with a swirl of vegan basil pesto and grated vegan Parmesan cheese.

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Cabbage Recipes

Easy and Quick Summer Minestrone [Vegan, Gluten-Free]

203

3 or 4

Dairy Free

Vegetable minestrones fun and easy to make, beautiful to look at, and filling in the best way. This particular recipe is a lighter for summer and has a fast cook time, so no waiting around while it simmers. Packed with fresh summer veggies, this is sure to become a favorite.

Ingredients You Need for Easy and Quick Summer Minestrone [Vegan, Gluten-Free]

1 medium onion, peeled and cut in half 1 medium-large tomato, cut in half
1 garlic clove, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt, plus 2 pinches
4 to 6 sprigs of fresh thyme or oregano, tied together
1 cup stemmed and chopped or thinly sliced greens or cabbage (any kind)
2 cups small-diced summer vegetables (any combination of green or yellow beans, peeled butternut squash, carrots, corn, okra, potatoes, snap or snow peas, sweet potatoes, summer squash, or zucchini)
1 cup cooked or canned pink beans or pinto beans, drained and rinsed
1/2 cup diced fresh plum tomato, including seeds and any juice (about 1 large tomato)
1 to 2 teaspoons balsamic vinegar
1 to 2 tablespoons, vegan basil pesto, or chopped fresh basil
1/4 cup grated vegan Parmesan cheese (optional)

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How to Prepare Easy and Quick Summer Minestrone [Vegan, Gluten-Free]

Using the large holes of a box grater, grate both onion halves onto a rimmed plate. Discard remaining ungrated pieces. Grate the tomato halves onto a separate rimmed plate. If you grate the tomato halves on their cut side, you will be left with only skin to discard. Using a rasp-style grater, grate the garlic clove into a small dish.
In a medium Dutch oven or other soup pot, heat the oil over medium-low heat. Add the grated onion (including all its liquid) and a pinch of salt and cook, stirring, until softened, 2 to 4 minutes. Add the grated tomato (and its liquid) and a pinch of salt and continue to cook, stirring, until the mixture has reduced and thickened and is a nice brick-red in color, about 10 minutes. Add the garlic and cook, stirring, until well combined and fragrant, about 30 seconds.
Add the thyme sprigs, the greens, 3/4 teaspoon of salt, and 5 cups of water. Increase the heat to high and bring to a boil, partially cover, and reduce to low. Simmer for 10 minutes.
Add the 2 cups of summer vegetables and bring back to a simmer. Cook until the veggies are just tender, 6 to 8 minutes, depending on which veggies you choose. Stir in the beans and the plum tomato and cook until just heated through. Remove the pot from the heat, add 1 teaspoon of the balsamic vinegar, and taste for seasoning. Add more salt or vinegar if desired. The herb finish will deepen the soup’s flavor, too.
To serve, spoon the minestrone into soup bowls and top each with a swirl or dollop of chimichurri and some grated vegan Parmesan (if using).

Notes

From Simple Green Suppers by Susie Middleton © 2017 by Susie Middleton. Photographs © 2017 by Randi Baird. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. www.roostbooks.com

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.