Late summer veggies like tomatoes and zucchini are in abundance right now, and big leafy greens such as Swiss chard are looking gorgeous as ever, while our herb patch is overflowing with herbs. All these veggies and herbs is what inspired me to make this hearty minestrone soup on this cool September evening. End of Summer Minestrone Soup. The name says it all! Loaded with veggies and herbs that are in abundance now, tomatoes and garlic – minestrone is truly our family’s all-time favorite soup.
End of Summer Minestrone Soup
- 1 small head of cauliflower cut into small florets
- 2 zucchini cut into small chunks
- 4 juicy late summer tomatoes cut unto small pieces
- 1 bunch of Swiss chard cut into small pieces, about 4 -5 large leaves
- 5 cloves of garlic minced
- 2 leeks white and light green parts cut into small pieces
- 1 small yellow onion
- 1 carton vegetable broth or 5 cups water plus 1 veggie bouillon cube
- 2 tsp black pepper
- 1/2 tsp chili flakes (optional)
- 2 tsp thyme
- 2 tsp oregano
- Few fresh basil leaves
- 1/2 can of tomato paste or 1 can of tomato sauce
- Olive oil
- In a large stockpot heat 3 tbsp olive oil. Add the leeks, onion and garlic and sauté until the leeks and onions are translucent and tender and the onion garlic aroma comes through.
- Next add all the vegetables, salt and black pepper, thyme, and oregano. Stir and cook for about 10 minutes. I find the veggies for soups to cook faster when they are just cooked with salt rather than in the broth. After 10 minutes add all the vegetable broth and continue cooking for an additional 15 minutes until all the veggies are tender.
- Now add the tomato paste or tomato sauce and stir in. Heat through. Add fresh basil and stir in. Minestrone soup is ready.
- Serve with Parmesan cheese for a delicious late summer, early fall vegetable soup.