End-Of-Summer Minestrone

Recipe Ingredients

6 cups	375g / 13oz	Ripe tomatoes - cored, and (large)
		Cut into 1/2" dice
1		Zucchini - cut 1/4" dice (medium)
1		Yellow bell pepper - seeded, diced fine (medium)
2		Garlic clove - peeled and pressed, (medium)
		Or very finely minced
3		Green onions - minced (medium)
1		White beans - (15 oz) - drained, rinsed,
		And drained again
1		Vegetable broth - (14 1/2 oz) - plus water
		To equal 2 cups
1/4 cup	23g / 0.8oz	Minced fresh basil
1/4 cup	23g / 0.8oz	Minced fresh parsley
1/4 teaspoon	1.3ml	Salt - (to 1/2 tspn)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 tablespoons	45ml	White balsamic vinegar
2 tablespoons	30ml	Olive oil
3/4 cup	22g / 0.8oz	Prepared croutons

Recipe Instructions

In a large bowl, combine the diced tomatoes, zucchini, bell pepper, garlic, onions and white beans.

Stir in the broth-water mixture, basil, parsley, salt and pepper. Cover and refrigerate at least 2 hours to blend the flavors.

Just before serving stir in the vinegar, olive oil and croutons.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.