Late Summer Minestrone with Butternut Squash and Fresh Corn
Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.
- 2 Tbs. olive oil
- 1 cup sliced leeks
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 tsp. salt, optional
- 4 cloves garlic, minced (4 tsp.)
- 1 Tbs. chopped fresh sage, or 2 tsp. dried sage
- ½ tsp. Italian seasoning
- 1 bay leaf
- 2 large tomatoes, peeled and coarsely chopped (1 cup)
- 2 cups cubed peeled butternut squash (¾- to 1-inch cubes)
- 2 cups green beans or flat beans, cut into 1-inch pieces
- 1 15-oz. can or 1½ cups cooked white beans, rinsed and drained
- 1 cup fresh or frozen corn kernels
- ½ tsp. balsamic vinegar
- 2–3 Tbs. chopped fresh mint, plus more for garnish, optional
1. Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
2. Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.
September 2013 p.61