Photo: Summer Minestrone Recipe
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, peeled and minced
- 1 medium onion, diced
- 1 bay leaf
- 3 sprigs fresh marjoram
- 2 tablespoons chopped fresh basil leaves
- 2 celery ribs, peeled and chopped
- 1 bunch asparagus, cut into 1-inch pieces
- 2 cups young green beans, cut into 1-inch pieces
- 2 cups shelled English peas (or substitute frozen)
- Kosher salt and freshly ground black pepper
- 2 quarts low-sodium chicken stock, enough to cover
- 1 cup heavy cream
- Basil and Mint Pesto, recipe follows
- 1 bunch watercress or parsley
Directions
In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.
Basil and Mint Pesto:
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1/2 cup Parmesan or Romano
- 1/2 cup pine nuts, toasted
- 4 garlic cloves, roughly chopped
- 1/4 teaspoon salt
- 1/2 cup extra-virgin olive oil
Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.
Yield: 4 to 6 servings
Prep Time: 10 minutes
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By Maman Liz
on April 29, 2013
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It was delicious! I added fresh oregano & thyme, tricolor end cheese tortellinis, and lots of freshly picked watercress! I substituted turkey stock for the chicken stock, since I had none, and half & half for the cream, & a tablespoon of rendered pork belly fat with the oil. It was a complete Sunday night supper. Pesto rounded off the depth of flavor.
By Alyssum
Bethesda, MD
on October 25, 2009
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I loved this soup... a few comments thought:
1. I think the vegetables are cooked too long. Next time I make it, I plan on cooking 1/2 the veggies as planned (for blending, then adding the rest at the end so they are crisp and fresh.
2. I think that there is a bit too much broth for the amount of veggies. You could add more!
3. The mint/basil pesto that accompanies this dish is excellent on its own... my boyfriend didn't like it so much in the soup, and while I enjoyed it, it wasn't 100% necessary to having a great soup.
Make it - it's delicious!
By ibiggy420_11889618
El Paso, TX
on May 27, 2009
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The soup was good. My wife was loves soups and this is excellent with a salad and sandwich. Light and flavorful.
Read all 11 reviews