summer minestrone soup

Recipe from Good Food magazine, June 2012. The addition of the soy sauce sounds oddball but don’t omit it. Spoon the lemongrass and ginger pastes, plus 1/2 teaspoon salt, onto the broth and stir until fragrant (just 15 seconds or so). If you happen to have the rind of a piece of parmesan cheese, add that as well to punch up the umami depth! Add the corn and potatoes, and cook for an additional 3 minutes. | Privacy Policy, "Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book.

(Jump directly to the recipe.Summer is in full swing and, as always, my eyes are bigger than my mouth and stomach when it comes to the grocery shopping.

Measure about a 1/2 cup of the soup liquids into a small bowl, and let cool for a few minutes. rind of Parmesan wedge (optional, see note above)

Eat the Love.

Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. This site uses Akismet to reduce spam. 14-ounce can cannellini beans, drained and rinsed 1.

1 lb Yukon Gold potatoes, diced into 1/2-inch pieces If you have more corn, feel free to use that. It’s very common in Italy to serve it this way, especially at lunchtime. It doesn’t matter whether it’s winter or summer, but for me, soup is always welcome at the table. Summer Minestrone. To say she loved the soup is an understatement. 6 to 8 cups of chicken stock I'm Irvin Lin, a, My Cookbook: Marbled, Swirled, and Layered.

2 tablespoon soy sauce Stir in the chopped basil and season well.

This flexible and fantastic soup recipe takes advantage of all the great summer produce available. Eyes bigger than tummy.

So interesting that you use soy sauce in this recipe, is that common in most minestrones or one of your special cooking tricks? Quick-cooking on the stove, it's a light and healthy summer soup… Minestrone soup brings back a lot of memories for me. He doesn’t just paint the lily; he bejewels and shellacs it, too. Place the olive in a large stockpot or Dutch oven. 1 bunch chard

chopped fresh basil for garnish.

New! May I suggest (insist) that you try this soup at room temperature if the weather seems too hot for minestrone caldo? Cook for an additional 10 minutes or until the pasta is cooked al dente. I felt restored, even human. One of my favorite go-to dish is Summer Minestrone soup.

, chopped (white and light green parts only). We lived in Milan, Italy, for eight years when my children were young. I was in Cortona and we had drunk a great deal of my friend’s homemade white wine the night before, sitting outside his house, near the garden. Fresh, seasonal summer vegetables make the best soup! 1. i agree with you taking such soup can help one deal with some lifestyle diseases such as obesity. salt and pepper to taste Add more chicken stock if needed to thin the soup down. Place the olive in a large stockpot or Dutch oven. Cut the chard stem into 1-inch pieces and add to the stockpot. 5. Pour in the stock and simmer, covered, for 10 mins.

I remember the first time I went to Olive Garden. If you like this Summer Minestrone soup, check out some of these other summer soup recipes from around the web: Love and Olive Oil’s Yellow Summer Squash and Corn Soup

8 ounces (225 g) green beans, cut into 1-inch pieces

Cut the chard leaves from the stems, and then slice the into 1-inch thick pieces.

Add the corn, squashes, green beans and parsley. Required fields are marked *. still not quite sure if i want to make hot soup now (naengmyeon sounds so much more refreshing), but it sounds like a really good way to use summer produce! Heat oil and butter in a 4-5 quart Dutch oven or stock pot over medium until shimmering. Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessed, This easy summer minestrone soup recipe takes advantage of seasonal vegetables for a dish that is bursting with flavor. But I have very little self-control when it comes to the bountiful amounts of summer vegetables and usually that means I’m always coming up with big batches recipes to use it all up. We offered our apartment to my mom to stay here when we were gone (she loves our neighborhood) and I left her some of the soup to eat, as my freezer was already on the verge of maxing out. Add the courgettes and garlic. Your email address will not be published.