Early Summer Minestrone
- Vegetable recipes
- Peanut free
- Nut free
Minestrone should always reflect the season in which it is cooked, like this early summer version.
Ingredients
- 1-1/3 cups (325 mL) short pasta
- 1/4 cup (60 mL) olive oil or butter
- 2 leeks, chopped
- 2 spring onions (with about 3 inches/8 cm green tops) or 2 medium white onions and 4 green onions, chopped
- 1-1/2 tsp (7 mL) salt
- pinch white pepper
- 1/2 lb (250 g) small new potatoes, peeled
- 2 cups (500 mL) shelled and peeled fava beans
- half bunch each green asparagus and white asparagus or 1 bunch of either, cut in 2-inch/5 cm pieces
- 3 cups (750 mL) shredded escarole, curly endive, spinach, watercress and/or arugula
- 2 cups (500 mL) sugar snap peas or halved snow peas
Preparation
In pot of boiling salted water, cook pasta according to package instructions until al dente; drain. Rinse under cold water; drain.
In Dutch oven, heat oil over medium heat; add leeks, onions, 1/2 tsp/2 mL of the salt and pepper. Fry, stirring often, until vegetables are wilted (reduce heat if any colouring occurs); cover and sweat over low heat for 15 minutes.
Pour 7 cups/1.75 L water into pot; increase heat to high and bring to boil.
Add potatoes; reduce heat to medium and simmer for 3 minutes. Add fava beans, asparagus and remaining salt; simmer until tender, 6 to 8 minutes.
Add escarole, peas and pasta; simmer until peas and escarole are tender and pasta is hot, 2 to 3 minutes.
Makes 8 servings.
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