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End-Of-Summer Minestrone

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 6 cups 375g / 13oz Ripe tomatoes - cored, and (large) Cut into 1/2" dice

    2. 1 Zucchini - cut 1/4" dice (medium)

    3. 1 Yellow bell pepper - seeded, diced fine (medium)

    4. 2 Garlic clove - peeled and pressed, (medium) Or very finely minced

    5. 3 Green onions - minced (medium)

    6. 1 White beans - (15 oz) - drained, rinsed, And drained again

    7. 1 Vegetable broth - (14 1/2 oz) - plus water To equal

    8. 2 cups 1/4 cup 23g / 0.8oz Minced fresh basil

    9. 1/4 cup 23g / 0.8oz Minced fresh parsley

    10. 1/4 teaspoon 1 1/3ml Salt - (to 1/2 tspn)

    11. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

    12. 3 tablespoons 45ml White balsamic vinegar

    13. 2 tablespoons 30ml Olive oil

    14. 3/4 cup 22g / 0.8oz Prepared croutons

    Instructions Jump to Ingredients ↑

    1. 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.

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