Vegetable soup is perfect for the spring and summer. Even though it is served hot, it is light and fresh. I came across this recipe in a cookbook called Soup: Superb Ways with a Classic Dish. It was one of those generic books at Barnes & Nobles. It is actually really good though. When I went to go find a link to that book, I came across another book from the same author, The Soup Bible, and it actually looks like it is the same book with a different name. If you are looking for a good source of soup ideas, I would give either book a look.
For the recipe I used parsley instead of basil, and also used canned tomatoes. I am cheap and lazy.
Summer Minestrone
From: The Soup Bible
Ingredients:
- 3 tbsp olive oil
- 1 large onion, minced
- 1 tbsp sun-dried tomato paste
- 3 cups peeled and chopped ripe plum tomatoes (I used a 28 oz can of diced tomatoes )
- 1 medium zucchini, roughly choppped
- 1 medium yellow squash, roughly chopped
- 3 waxy new potatoes, diced
- 2 garlic cloves, crushed
- 1 1/4 quarts of vegetable stock (I used 1 quart stock, 1 cup water)
- 4 tbsp shredded fresh basil
- 2/3 cup grated Parmesan (I used Pecorino Romano instead)
Directions:
- Heat the oil in a large saucepan. Add the onion and cook slowly for about 5 minutes, stirring occasionally, until soft.
- Stir in the sun-dried tomato paste, chopped tomatoes, zucchini, squash, diced potatoes, and garlic. Cook slowly for 10 minutes, uncovered, stirring or shaking the pan frequently to stop the vegetables from sticking to the pan.
- Pour in the stock or water and bring to a boil. Lower the heat, half-cover the pan, and simmer for 15 minutes, or until the vegetables are just tender. Add more stock or water if necessary.
- Remove the pan from the heat and stir in the basil and half the cheese. Taste and add salt and pepper. Serve hot, sprinkle with the remaining cheese.
Please can you supply the calories etcfor Summer Minestroni
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