Summer Minestrone Soup
4 tablespoon olive oil
1 bunch chard (or kale)
2 carrots, peeled and diced
2 celery stalks, diced
1 yellow onion, diced
3 ears of corn, kernel cut off cob (and/or sweet peppers)
1 lb Yukon Gold potatoes, diced into 1/2-inch pieces
6 to 8 cups of chicken stock
2 lbs (905 g) tomatoes, chopped
2 tablespoon soy sauce
rind of Parmesan wedge (optional)
8 ounces (225 g) green beans, cut into 1-inch pieces
2 zucchinis, cut into 1-inch long pieces (and/or delicata)
2 cups dry pasta (shells, elbow macaroni, bow tie)
14-ounce can cannellini beans, drained and rinsed
salt and pepper to taste
chopped fresh basil for garnish
1Place the olive in a large stockpot or Dutch oven. Cut the chard (or kale) leaves from the stems, and then slice the into 1-inch thick pieces. Cut the chard stem into 1-inch pieces and add to the stockpot.
2 Heat the stockpot over medium heat. Add the carrots, celery and onion then add a heavy pinch of salt and pepper. Cook, stirring frequently, until the vegetables start to soften, about 3 to 4 minutes. Add the corn and potatoes (and cut up delicata if using), and cook for an additional 3 minutes.
3 Add 6 cups of chicken stock, tomatoes, soy sauce and Parmesan rind (if using) along with another heavy pinch of salt and pepper. Bring to a boil, then lower heat to a simmer. Cover and simmer for about an hour, until the vegetables are tender and the potato is soft.
4 Add the green beans, zucchini, red peppers (if using), pasta, cannellini beans and the cut chard leaves. Cook for an additional 10 minutes or until the pasta is cooked al dente. Add more chicken stock if needed to thin the soup down. Taste and adjust seasoning by adding salt and pepper to taste.
5 Serve hot, with basil sprinkled on top.Makes enough soup for 6 to 8 servings.