Summer Minestrone

Name: Summer Minestrone
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bunch asparagus, cut into 1-inch pieces; 1 bay leaf; 2 celery ribs, peeled and chopped; 237 milliliters fresh basil leaves; 2 Tbsps chopped fresh basil leaves; 3 sprigs fresh marjoram; 237 milliliters fresh mint leaves; 2 garlic cloves, peeled and minced; 4 garlic cloves, roughly chopped; 473 milliliters young green beans, cut into 1-inch pieces; 237 milliliters heavy cream; 8 servings Kosher salt and freshly ground black pepper; 2 liters low-sodium chicken stock, enough to cover; 59 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil; 1 medium onion, diced; 118 milliliters Parmesan or Romano; 473 milliliters shelled English peas (or substitute frozen); 118 milliliters pine nuts, toasted; 0 teaspoons salt; 1 bunch watercress or parsley

Summer Minestrone is a gluten free main course. This recipe serves 8. One portion of this dish contains approximately 17g of protein, 41g of fat, and a total of 517 calories. Head to the store and pick up marjoram, heavy cream, olive oil, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It will be a hit at your The Fourth Of July event. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

In a large, heavy pot add a 3-count of extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Pot

Add garlic, onion, bay leaf, marjoram and basil.

Ingredients you will need

Bay Leaves

Marjoram

Garlic

Basil

Onion

Saute gently until fragrant.

Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard.

Ingredients you will need

Salt And Pepper

Chicken Stock

Heavy Cream

Vegetable

Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender.

Ingredients you will need

Vegetable

Equipment you will use

Pot

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.

Ingredients you will need

Extra Virgin Olive Oil

Ground Black Pepper

Basil

Pesto

Mint

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Bowl

Garnish with watercress or parsley.

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Watercress

Parsley

Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.

Ingredients you will need

Pesto

Equipment you will use

Food Processor

Equipment

Pot

Bowl

Food Processor

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.