TASTE
Minestrones to help you celebrate summer's end
| • | Soup up the end of summer |
Los Angeles Times
Preparing a minestrone is easy. It requires common ingredients and very simple techniques. With the abundant veggies of summer, you owe it to yourself to try it.
TUSCAN MINESTRONE
Bring 1 quart of water to boil. Place the cannellini beans in a medium bowl, and pour the boiling water over them to cover. Allow the beans to stand one hour, then drain. Set aside.
In a large saucepot, heat 1 tablespoon olive oil over medium-low heat. Stir in the onions, carrots and celery and saute until tender, about 8 to 10 minutes. Stir in the garlic, and saute just until fragrant but not browned, about 30 seconds.
Stir in the chicken broth along with the drained beans and the sprig of rosemary. Bring the soup to a boil, then reduce the heat to a simmer. Partially cover the pot and simmer for 45 minutes.
Stir in the potatoes, then cover and simmer for 15 minutes. Stir in the zucchini and tomato, cover and continue to simmer 10 more minutes.
Season the soup to taste with salt and pepper. Ladle the soup into bowls and sprinkle each serving with fresh basil and a light drizzle of olive oil. Serve immediately.
Total time: About 1 hour, 30 minutes, plus soaking time for the beans.
Makes 6 to 8 servings.
Saving the rinds from Parmigiano-Reggiano cheese to add to the soup pot gives added flavor and substance to this vegetarian soup.
SUMMER MINESTRONE WITH PARSLEY PISTOU
Heat 1/4 cup of the oil in a large pot over high heat until hot. Add the onion, and reduce the heat to medium. Saute the onion until it begins to brown around the edges, about 5 minutes. Stir in the fennel and continue to saute until the fennel is tender and just begins to brown around the edges, about 5 more minutes. Stir in 2 cloves of the minced garlic during the last minute of sauteing.
Add the tomatoes and 6 cups water. Stir in the cheese rinds, 2 teaspoons of the salt and one-fourth teaspoon pepper. Bring the soup to a boil. Reduce the heat and then cover and simmer 20 minutes.
While the soup is cooking, prepare the pistou. Puree the parsley and the remaining minced garlic cloves in a food processor. Add the remaining 1/4 teaspoon salt and a pinch of pepper. With the motor running, drizzle in the remaining olive oil until emulsified. Set aside.
Add the squash and the beans to the pot, and continue to simmer until the beans are just cooked, about 10 minutes. Remove the Parmesan rinds from the soup, and stir in the cooked pasta. Ladle the soup into large, flat bowls. Spoon pistou onto each serving. Serve immediately.
Total time: About 1 hour, 40 minutes.
Makes 6 to 8 servings.
