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Summer Minestrone

Healthycooking's picture
Ingredients
  Yellow onion 1 Small, peeled
  Leek 1 Small, trimmed and thoroughly washed
  Celery piece 3 Inch
  Carrot 1 , peeled
  Fennel bulb 1 Small, trimmed
  Olive oil 1 Tablespoon
  Fava beans/Cranberry /lima beans /black eyed peas 1 Cup (16 tbs), shelled
  Tomatoes 2
  Homemade chicken broth/Low sodium canned broth 4 Cup (64 tbs)
  Yellow wax beans/Green beans /haricots verts /a mixture of these beans 1 Cup (16 tbs)
  Kosher salt To Taste
  Fresh black pepper To Taste (a few grinds)
  Pesto/Fresh basil- 1 cup 1⁄2 Cup (8 tbs), finely chopped
Directions

GETTING READY
1. Start by cutting the onion, the white and a little of the green part of the leek, celery, carrot, and fennel into 1/4-inch dice

MAKING
2. In a deep lidded saucepan, pour the olive oil and 1 cup of water and heat it over medium heat, add the diced vegetables, cover, and cook for 10 minutes
3. In the same saucepan, go on to add the shelled beans and cook, covered, for 20 minutes
4. Over the bowl, hold the tomatoes and peel, seed, and dice them, so the juices can drip inside the bowl
4. In a saucepan, add the juice from the tomatoes and chicken broth, heat to a simmer, cover, and cook for 30 minutes, later add the tomatoes and yellow or green beans, now simmer it uncovered for 20 minutes and season to taste with salt and pepper
5. Into shallow bowls, pour the soup and garnish each serving with pesto or basil, if desired

SERVING
6. Serve immediately with salads or rice

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Servings: 
4

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