Summer Minestrone

Name: Summer Minestrone
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

22 ingredients

14 steps

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

Directions

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.
13

Yield: 4 to 6 servings
14

Prep Time: 10 minutes