Summer Minestrone

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 Minutes

Servings: 6

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

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.
2. Basil and Mint Pesto:
3. Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.
4. Yield: 4 to 6 servings
5. Prep Time: 10 minutes

By RecipeOfHealth.com