Summer Minestrone

Summer vegetables enhance this classic soup. Adapted from Moosewood.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  teaspoons olive oil
• 2  cups  chopped onions
• 3  cloves garlic, minced
• 1 1⁄2 teaspoons salt
• 2  carrots, chopped
• 1⁄4 lb green beans, stemmed and cut into 1 inch pieces
• 2  cups  diced zucchini
• 2  large tomatoes, diced
• 1⁄2 cup corn kernel, fresh or frozen
• 1⁄4 cup  chopped fresh basil
• 2  teaspoons dried marjoram
• 4  cups  vegetable stock
• 1 1⁄2 cups  cooked navy beans
• 2  tablespoons lemon juice
• 1⁄4 cup  chopped fresh parsley

Directions

1. In a large pot, over medium-high heat, add in the oil, onions, garlic, and salt; cook, stirring often, for about 10 minutes.
2. Add in the marjoram; stir to combine.
3. Reduce heat to medium; add the carrots and green beans; cover and cook for 10 minutes, stirring fairly often to prevent sticking.
4. Add in the zucchini, tomatoes, and corn; cover and cook for 5 minutes.
5. Add in the fresh basil; stir to combine; cook for 2 minutes.
6. Add in the stock and navy beans.
7. Bring to a boil; lower heat and simmer gently for 10 minutes.
8. Add in the lemon juice and parsley; stir to combine.
9. Add salt and pepper to taste.
10. Serve hot; sprinkle with grated parmesan cheese if desired.