Recipe updated August 2015
Eating seasonal foods is a good thing, but the time of year doesn’t need to dictate what dish is on the dinner table. Grill out in winter, eat soup in summer—it’s all about enjoying the flavors of the moment.
Eating seasonal foods is a good thing, but the time of year doesn’t need to dictate what dish is on the dinner table. Grill out in winter, eat soup in summer—it’s all about enjoying the flavors of the moment.
When I make
minestrone during cold months, it’s typically rich, meaty, and loaded with
delicious root vegetables. But this is August. And the minestrone in this recipe
is loaded with the light, airy, and inviting tastes of summer—zucchini and
yellow squash, scallions, fresh corn, tomatoes, and herbs.
A little
pasta and creamy cannellini beans round it out, keeping the dish light but very
satisfying—and on the table in less than 30 minutes.
Minestrone Ingredients |
Spring vegetables make delicious soup in
summertime too. Check out Chicken Minestrone with Spring Vegetables.
Serves 4-5
Ingredients
- 1 large ear of corn, husked, silk removed
- 2 tbsp olive oil
- 4 scallions cut crosswise into 1/2-inch pieces (white and light green parts only)
- 2 garlic cloves, finely chopped
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 2 large stem tomatoes, chopped
- 4 cups vegetable broth
- sea salt
- freshly ground black pepper
- 1/2 cup dry elbow macaroni
- 1 15-oz can cannellini (or great northern) beans, rinsed and drained
- chopped fresh herbs (such as basil, chives, oregano, and parsley), for garnish
Prepared Vegetables |
Preparation
- Stand the ear of corn in a shallow bowl and use a knife to gently scrape down the sides, removing the kernels from the cob.
- Heat a large pot over medium heat and add the olive oil. Add the scallions, garlic, zucchini, and yellow squash and cook, stirring frequently, 3 minutes.
- Add the tomatoes, corn kernels, and vegetable broth and season with salt and pepper. Bring to a simmer, then reduce the heat to low, cover, and cook gently 15 minutes.
- Increase the heat to medium and bring to a simmer again. Add the macaroni and beans and simmer until the pasta is tender, 7-8 minutes.
Cut the Kernels from the Corn |
This looks delicious. Thanks for sharing at What'd You Do This Weekend.
ReplyDeleteLinda
Thanks much---always appreciated!
ReplyDelete