Recipe courtesy of Tyler Florence

Summer Minestrone

  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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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

Basil and Mint Pesto:

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. Add garlic, onion, bay leaf, marjoram and basil. 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. 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. 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. Garnish with watercress or parsley.

Basil and Mint Pesto:

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

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