Veggie Minestrone

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

Servings: One serving is 1-1/2 cups

Ingredients:

• 1/4 cup extra-virgin olive oil
• 3 medium celery ribs, cut into 1/4-inch pieces
• 2 medium carrots, cut into 1/4-inch pieces
• 2 medium cloves garlic, minced
• 1 medium red onion, cut into 1/4-inch pieces
• 2 Tbl minced fresh flat-leaf parsley
• 1 small eggplant, cut into 1/2-inch pieces
• 1 large red potato, cut into 1/2-inch pieces
• 1 medium yellow squash, cut into 1/2-inch pieces
• 1 medium zucchini, cut into 1/2-inch pieces
• kosher salt and freshly ground black pepper
• kernels from 1 ear fresh corn
• 6 to 8 cups roasted vegetable broth or store-bought lower-salt vegetable or chicken broth
• 1 cup dried tubetti or small pasta shells
• 1/2 oz (1/2 cup) finely grated Parmigiano-Reggiano; more for serving
• 1/4 cup thinly sliced fresh basil

Instructions:

Warm the oil in a 5-quart heavy-duty pot over medium-low heat. When it’s warm—not hot—add the celery, carrots, garlic, onion, and parsley. Cook, stirring occasionally, until the onion is translucent and the carrots have begun to soften, about 10 minutes.

Stir in the eggplant, potato, yellow squash, zucchini, 1/2 tsp salt, and a few grinds of pepper. Cook, stirring often (the potato tends to stick to the bottom of the pot), until the vegetables are tender but still hold their shape, 15 to 20 minutes.

Add the corn and 6 cups of the broth; bring to a boil. Turn the heat down to low, partially cover, and simmer gently for 10 minutes. Return to a boil and stir in the pasta. Simmer, stirring once or twice, until the pasta is al dente or even a little bit more tender; cooking time will depend on the shape and brand of pasta you use. Add more broth to thin the soup, if you like. Season to taste with salt and pepper.

Remove from the heat and stir in the Parmigiano and basil. Let cool to warm or room temperature before serving; the soup will thicken as it cools. Serve with additional grated Parmigiano at the table.

Enjoy!

Cheers,