Summer Minestrone Abruzzo

Ingredients:

• 3 tbsp (45 g) butter
• 3 cloves garlic, crushed
• 1 white or yellow onion, chopped
• 1 carrot, chopped
• 4 cups lightly salted chicken broth
• 3 cups coarsely chopped Swiss chard leaves
• 110 g small shell pasta (about 1 heaping cup)
• 110 g green beans, cut into 2.5 cm pieces (about 1 cup)
• 1 teaspoon dried oregano
• 1 can (450 g) of canned tomato pasta sauce with sausages
• 1 can (450 g) canned white beans, rinsed
• 1 zucchini, halved lengthwise and sliced ​​into half-moons
• 1 zucchini, halved lengthwise and sliced ​​into half-moons
• 1/4 cup fresh basil leaves, torn
• Grated Parmesan, for serving

Preparation:

1. Melt the butter in a large saucepan over medium-high heat. Add the garlic, onion, and carrot and cook, stirring frequently, until the onion is translucent, about 5 minutes. Season with a little salt and pepper.
2. Stir in the chicken broth, Swiss chard, pasta, green beans, oregano, tomato sauce, white beans, zucchini, zucchini, 1 cup water, 2 teaspoons salt, and a few grinds of black pepper. Bring to a boil and cook until the pasta and vegetables are tender, about 5 minutes.
3. Divide among 6 plates and sprinkle with torn basil and Parmesan.