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Late Sumer Garden Minestrone ~ This quick and easy 30-minute minestrone takes advantage of the late summer harvest with ingredients from the garden!

Late Summer Garden Minestrone

Late Sumer Garden Minestrone ~ This quick and easy 30-minute minestrone takes advantage of the late summer harvest with ingredients from the garden!
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Servings: 6
Author: Holly Gray

Ingredients

  • 1/2 cup ditalini pasta
  • 2 tablespoons olive oil
  • 1/4 cup yellow onion diced
  • 3/4 cup okra sliced 1/2"
  • 1/4 cup celery sliced
  • 1/2 cup carrots sliced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 15 ounces red kidney beans rinsed and drained
  • 15 ounces black-eyed peas rinsed and drained
  • 3 Roma tomatoes diced
  • 3 tablespoons Italian flat-leaf parsley chopped
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh oregano chopped
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon ground black pepper
  • 3 cups baby spinach rough chopped

Instructions

  • Prepare ditalini pasta according to package directions. Rinse with cold water, drain well, and set aside.
  • Into a large stockpot over medium heat, add love oil.
  • When the oil is hot, add the onion, okra, celery, and carrots.  Saute 3-5 minutes, until crisp-tender.
  • Add garlic and continue cooking an additional 1 minute.
  • Add vegetable broth, red kidney beans, black-eyed peas, diced tomatoes, parsley, basil, oregano, thyme, and ground black pepper. Bring to a boil, then reduce heat to low.
  • Cover and simmer, stirring occasionally, for 20 minutes.
  • Uncover and stir in the baby spinach leaves and continue simmering an additional 1-2 minutes, until leaves are wilted.
  • Remove from heat then add the cooked ditalini pasta.
  • Adjust seasoning to taste and serve hot.
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