Summer Minestrone
tested and tasted by csa member Justin Holton
3 tbsp olive oil
1 large onion, finely chopped
1 tbsp tomato paste (or sun-dried tomato rehydrated and minced)
1 lb ripe tomatoes, peeled and finely chopped
8 oz green zucchini, trimmed and roughly chopped
8 oz yellow summer squash, trimmed and roughly chopped
3 waxy new potatoes, diced
2 garlic cloves, crushed
1 tsp red pepper flakes (or more if you want spicier)
about 5 cups of chicken stock (or vegetable stock or water)
1/4 cup shredded fresh basil
2/3 cup grated Parmesan cheese
Juice of 1 small lemon (or 1/2 large lemon)
salt and freshly ground black pepper

  1. Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring occasionally, until softened. Stir in the tomato paste, chopped tomatoes, zucchini, squash, diced potatoes, garlic, and red pepper flakes. Mix well and cook gently for 10 minutes, uncovered, shaking pan frequently to prevent vegetables from sticking to the base.
  2. Pour in the stock. Bring to a boil, lower heat, half cover the pan and simmer gently for 15 minutes or until the potatoes are just tender. Add more stock if necessary.
  3. Remove the pan from the heat and stir in the basil, lemon juice, and half the cheese. Taste for seasoning. Serve hot, sprinkled with the remaining cheese.

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