Late Summer Minestrone Soup

I'm back from all my travels!! I've been to Bald Head Island, San Francisco, Sonoma County and New York City, all in the past few weeks. I love to travel, but I also love to get home and back into a routine in the kitchen. I always feel so discombobulated when I have an empty refrigerator and pantry!

I was looking forward to getting back to the Farmers Market as well this weekend and stock up on my favorite local goods. There was still a good amount of summer produce left, so I took advantage and loaded up my basket. The Hubby and I were planning on an all-day football extravaganza Sunday since we didn't get to watch kickoff weekend due to our travels. Sunday Fun Days are THE BEST...full of football, cooking and laziness!

Since the weather forecast for the weekend was overcast and slightly cool and I was going to be around the house I decided to make a soup. A minestrone is a super easy and healthy soup to make. Minestrones are not only super versatile, but very cost effective because they are vegetarian. I like to add in a little pasta and beans to make it robust and filling and the Hubby usually includes a little extra cheese and slice of crunchy bread.

It was definitely a lazy Sunday, but at least we got our veggies in:)

Late Summer Minestrone Soup

Recipe inspired from Half Baked Harvest
Yields: 6 servings
Prep Time: 30 minutes
Cook Time: 40 minutes


2 tablespoons olive oil
2 tablespoons butter
1 sweet onion, chopped
2 carrots, chopped
1 red pepper, chopped
2 zucchinis, chopped (if available, if not, use about 1 cup chopped)
1 ear corn, kernels removed, cob reserved
4 cloves garlic, minced
6-8 cups chicken and/or vegetable broth
1 reserved corn cob
1 Parmesan rind
1 sprig fresh rosemary, chopped
1 small bunch kale, ribs removed and chopped
1 cup favorite pasta (can use a gluten free variety)
1 can cannellini beans, drained and rinsed
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1/2 cup grated parmesan
sun dried tomatoes (dry packed)
salt and pepper, to taste

Heat a large soup pot over medium heat and melt the butter. Add in the olive oil, onion, carrots and red pepper. Season this with a pinch of salt and pepper and cook, stirring often, for about 10 minutes. Then stir in the zucchini, corn kernels and garlic and cook for another 10 minutes, stirring frequently.

Pour in the broth and add the corn cob and Parmesan rind and bring the soup to a boil. Once boiling, add the rosemary and kale and reduce the heat to a simmer for about 10 minutes. Add in the pasta and cook until it is al dente (according to the package directions). Once the pasta is cooked, remove the soup from heat and stir in the cannellini beans, grated Parmesan, parsley and thyme. Season the soup with salt and pepper to taste and serve with sun dried tomatoes and more grated Parmesan if desired.