summer minestrone
summer minestrone with pistou
Minestrone is a soup that I make year-round and, while my take may not the most authentic (sorry Italy!), I use whatever seasonal vegetables I have on hand. In my winter minestrone, I use leeks, dark leafy greens, and other root vegetables. For this version, I use zucchini, green beans, corn, and fresh tomatoes. And my favorite part of this dish is the pistou – a French sauce, similar to that of pesto, with fresh garlic, basil, parmigiano Reggiano, and olive oil. Top the minestrone with a spoonful (or two) of the pistou and it really makes the soup sing by bringing an herby, salty brightness. In the summer, I love to incorporate as many fresh herbs into my cooking as I can and this is the perfect way to do that! As with all soups, it pairs perfectly with some toasted bread drizzled in olive oil. Happy cooking!
a bouquet garni aka a bundle of herbs that you add to a soup or stew (it always makes me feel like a true kitchen witch)
summer minestrone
ingredients
summer minestrone
olive oil
1 small onion, diced
1 large carrot, diced
2 celery sticks, diced
3 large cloves garlic, finely chopped
red pepper flakes, to taste
2 medium zucchinis, diced
2-3 small to medium potatoes, diced
4 Roma tomatoes, diced (substitute with 1 14oz can diced tomatoes)
1 14oz can chickpeas, rinsed and drained
1 14oz can cannellini beans, rinsed and drained
salt
6 cups water
1 bouquet garni (a bundle of few sprigs of fresh oregano, thyme, and rosemary, or whatever fresh herbs you have on hand, tied together with cooking twine)
2 cups green beans, chopped into 1 inch pieces
1 bouquet garni (basil, thyme, oregano)
½ cup of your favorite small pasta (stelline are my favorite here)
½ cup corn (frozen or off the cob)
1 bunch leafy greens (kale, rainbow chard, swiss chard, collards), roughly chopped
optional (for serving): Pecorino or parmigiano Reggiano
optional (for serving): Black pepper
optional (for serving): Fresh lemon juice
pistou
2 cups, loosely packed fresh basil
1 clove garlic, roughly chopped
1/3 cup grated parmigiano reggiano
1/3 cup olive oil
instructions
Heat a large soup pot over medium heat. Once hot, add 2 tablespoons of olive oil. Add onion, carrot, and celery and cook, stirring frequently, until the onions are translucent and the carrots are starting to soften.
Add garlic and ½ tsp red pepper flakes (use more or less depending on spice preference). Stir frequently for 1-2 minutes until fragrant.
Add zucchini, potatoes, tomatoes, chickpeas, cannellini beans, 1 tsp of salt, 6 cups of water, and the bouquet garni to the pot. Stir until combined.
Turn up the heat to high. Once it reaches a boil, turn the heat to low and cover and let simmer until the potatoes and zucchini are fork tender, about 10 to 15 minutes.
While the minestrone is simmering, make the pistou. Put the basil, garlic, and parmigiano Reggiano into a food processor and pulse until the basil is very finely chopped. While the food processor is running, slowly pour in the olive oil. Taste and, if needed, add a pinch of salt. Set aside.
Once the potatoes and zucchini are tender, add pasta, corn, and greens. Cover and cook for another 5-7 minutes, or until the pasta is al dente.
Add another 1-2 tsp of salt (depending on taste), and taste. If needed add more salt.
Now to serve! Distribute the soup between bowls and top with 1-2 spoonfuls of the pistou, a squeeze of lemon juice, some freshly cracked black pepper, and some more parm if you want (because why not?). As with all soups, this pairs deliciously with some freshly toasted bread and a drizzle of olive oil.
Enjoy!
