Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Summer Minestrone with Corn and Zucchini
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 419
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 5 milligrams
- Sodium
- 508 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 12 grams
- Sugar
- 7 grams
- Protein
- 10 grams
When the summer evenings begin to cool down but the garden or market is still full of fresh produce, it’s time to make this soup. It’s chock full of colorful summer and early fall vegetables simmered with a Parmesan cheese rind for extra savoriness. You can prep the vegetables while the barley cooks, so this light and flavorful soup is on the table in under 40 minutes.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 419
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 5 milligrams
- Sodium
- 508 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 12 grams
- Sugar
- 7 grams
- Protein
- 10 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Fill a medium saucepan with 7 cups water, season lightly with salt and bring to a simmer. Add the barley and cook, uncovered, 15 minutes. Reserve 3 cups of the cooking liquid, then drain.
- While the barley cooks, prepare the vegetables: Halve, seed and chop the tomatoes. Chop the scallions, keeping the white and green parts separate. Finely chop the garlic. Shuck the corn and cut the kernels from the cobs. Cut the squash into 1/2-inch cubes. Cut the beans into 1-inch pieces. Chop the zucchini.
- Heat the olive oil in a medium Dutch oven over medium heat. Once hot, add the tomatoes, scallion whites and garlic; cook until the tomatoes just begin to break down, about 2 minutes. Add 1/2 teaspoon salt and a generous grinding of pepper. Stir in the corn, squash, beans and zucchini; cook 1 minute, then add the reserved cooking liquid and barley, 3 cups water and the parmesan rind. Bring to a strong simmer and cook, uncovered, until the barley is tender, 12 to 15 minutes.
- Remove the Parmesan rind and adjust the seasoning of the soup as needed. Add the basil and scallion greens. Divide the soup among bowls and sprinkle with the grated Parmesan.
