Summer Minestrone

Summer might feel like an odd time for a soup recipe, but minestrone is a great, comforting dish that can use up the extra veggies that you bought at the market or grew in your garden.

Yield: All recipes serve 2 people

Chef Notes: Mirepoix is the French term for onion, carrots and celery.

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Components

• Mirepoix

• Summer Vegetables

• Braised Beans

• 6 oz Orechiette (or small pasta)

• Parmesan/Parmesan Rind

• Basil Pistou

• Sourdough

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Mise

Braise the Beans▸ until tender. If using canned beans, skip this step!

Dice:

• 1 Onion

• 2 Carrots

• 2 Celery Stalks

Mince 3 Garlic Cloves.

Dice 2 Roma Tomatoes, place in separate bowl/container.

Dice 1 Zucchini, place in separate bowl/container.

Slice 6 oz Green Beans into 1/2"-1" segment, place in separate bowl/container.

Boil the pasta▸  until the noodles are al dente. Strain and set aside.

Make Basil Pisotu: By hand or in a food processor, mince the basil fine. Combine with ¼ C olive oil to make a paste.

Finish

Build the soup: In stockpot, sauté the mirepoix▸  until softened and lightly charred.

Add the tomatoes and 2 T oregano and cook until their moisture has released.

Add 6 C of water to the pot and bring to a gentle simmer.

Add the green beans and zucchini to the pot and simmer until the vegetables are barely cooked through. If using a parmesan rind, add the rind along with the vegetables.

Add the pasta into the soup.

Season with salt and freshly grated parmesan to taste.

Portion the soup in deep soup bowls.

Top with the basil pistou and more parmesan!

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