Summer Minestrone Soup

Yield 4 servings

Calories 340 per serving

 

Recipe

Soup Ingredients:

2 tablespoons olive oil

1 leek, white and pale-green parts only, chopped

1/2 fennel bulb, finely chopped

1/2 small yellow onion, finely chopped

2 celery stalks, thinly sliced

4 cups low-sodium vegetable or chicken broth

2 small carrots, peeled, thinly sliced lengthwise with a vegetable peeler or if you have on a mandoline.

1 cup fresh shelled peas or fava beans (from about 1 lb pods) or frozen- Using fresh peas makes it totally taste like summer.

About 16 Asparagus tips (use the stalks to make soup or vegetable broth)

Kosher salt, freshly ground pepper

1/2 cup Ditalini, or other tiny pasta - 

Garnish

Parsley Pesto

1 1/2 cups (lightly packed) fresh flat-leaf parsley leaves

4 Tablespoons olive oil

1/2 shallot, finely chopped

Salt and Pepper

1/4 small red onions, thinly sliced or small red pearl onions

Shaved Parmesan

-Heat 2 tablespoon olive oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes. Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10-15 minutes.

 

-Add carrots, peas and asparagus tips and simmer until vegetables are just tender, about 5 minutes; season with salt and pepper.

-Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally. until al dente.

-Drain and add to the soup.

While pasta is cooking, in a food processor puree parsley with the 4 tablespoon of olive oil to a coarse paste, transfer to a small bowl and mix in the chopped shallot; season with salt and pepper. Store bought pesto also works, but the parsley pesto adds great flavor to the soup.

Serve soup topped with parsley pesto, sliced red onion and shaved Parmesan and a nice slice of toasted Semolina Italian Bread, rubbed with a little of the Parsley Pesto, and a nice glass of Chilled Italian White Wine ( I love Sicilian wines).

 

Chef Ed's Note: At a dinner party or luncheon this recipe will serve 4 guests. This also makes 4 two cup serving containers, and can be frozen.

Enjoy, Chef Ed