MINESTRONE D' ETE

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•  SOURCE ET SUITE
• CREDIT PHOTO
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• Tbsp olive oil
• 1/2 cup diced onion (about 1/2 onion)
• 1/2 cup sliced leeks, white and light green parts only (see How to Clean Leeks), about 1/2 leek
• 1/2 cup diced celery (about one celery rib)
• 1/4 cup diced red bell pepper (about 1/4 of one bell pepper)
• 3 cloves garlic, minced (about 1 Tbsp)
• 6 cups chicken stock (can use good quality vegetable stock for vegetarian option)
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon kosher salt (add more salt if using unsalted stock)
• 2 cups large dice zucchini (or other summer squash such as crookneck or pattypan)
• 1 cup fresh green beans, trimmed and cut into 1-inch lengths
• 2 roma tomatoes, diced
• 1/2 cup cooked small white beans
• 1/2 cup dry ditalini or any small pasta (omit for gluten-free option)
• Fresh basil for garnish
• Grated Parmesan cheese for garnish (optional)