7/14/14

Video: Green Minestrone

I think the beauty of this soup is that you don't have to be too precise with amounts and you can use whichever vegetables you have on hand. I think mushrooms, zucchini, summer squash, or fresh corn would be great in here as well (or as substitutions).

Green Minestrone adapted from Bon Appetit
serves 6

8 tablespoons olive oil, divided
1 leek, white and pale-green parts only, chopped
1 small fennel bulb, finely chopped
1 yellow onion, finely chopped
4 celery stalks, thinly sliced
8 cups low-sodium vegetable or chicken broth
1 handful (or more) of green grape tomatoes, sliced into halves (optional)
4 small carrots, peeled, thinly sliced lengthwise on a mandoline
1 cup (or more) fresh shelled peas or fava beans (from about 1 lb. pods)
Kosher salt and freshly ground black pepper
1 ½ cups dried pasta (use whichever shape you prefer)
3 cups (lightly packed) fresh flat-leaf parsley leaves
1 shallot, finely chopped
Shaved Parmesan (for serving)

Heat 4 Tbsp. oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion until softened, about 5 minutes. Add broth; bring to a boil, reduce heat and simmer until vegetables are tender, 10–15 minutes.

Add tomatoes (if using), carrots, and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup.

While pasta is cooking, process parsley and remaining 4 Tbsp. oil in a food processor to a coarse paste, transfer to a small bowl, and mix in shallot. Season pesto with salt and pepper. Serve soup topped with pesto and Parmesan.
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8 comments:

Matthew said...

LOVED this soup -- I think I had it for three meals in a row... maybe four? xoxo

Nicole said...

So summer doesn't make me think of soup, but by the end of the video I was sold! That bit of pesto in the end looks so good. Teddy is the cutest!

Rick said...

Okay, I don't usually comment much. At all. I'm practically mute. But that kid... Good gorgonzola! he looks rad! And the soup looks pretty wonderful, too, so I think I'll attempt it myself. Oh yeah, and the music! Whoever writes that stuff is a flippin' genius!

June Baby said...

That sounds delicious! Love the color :)

Amelia Morris said...

Welcome to the world of comments, Rick! And thanks so much. I couldn't agree with you more--on all accounts!

Amelia Morris said...

hahahaa glad you came around to the world of hot summer soups! re: Teddy, thanks for noticing! :)

Mark and Marsha said...

What Rick said!

Anonymous said...

Looks delish! Can't wait to try--I could eat soup every day of the year! And I could gobble up that adorable, delicious little bubby, too! Thanks for sharing Teddy with us--he makes me happy :)