Summer Minestrone Recipe

Name: Summer Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
In a large, heavy pot add a 3-count of extra-virgin olive oil.
2
Add garlic, onion, bay leaf, marjoram and basil.
3
Saute gently until fragrant.
4
Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes.
5
Season with salt and pepper.
6
Dump in the chicken stock and heavy cream bring to a gentle boil.
7
Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard.
8
Remove half of the vegetables from the pot and puree and add back to the pot to thicken.
9
Simmer for 5 to 7 minutes until the vegetables are just tender.
10
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.
11
Garnish with watercress or parsley.
12
Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.

1344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 garlic cloves, peeled and minced, 1 medium onion, diced, 1 bay leaf, and more.

Yes, Summer Minestrone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Minestrone

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