Summer Minestrone

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Soup is not just for the winter time. This Summer Minestrone recipe drops all the wonderful summer produce into a lighter, brighter soup that you can happily serve on a warm summer evening. Serve just warm, not piping hot – and you can throw in whatever summer produce you have to hand.

Ingredients (serves 6)

For the stock:

  • 1 leek, roughly chopped and thoroughly washed
  • 1 brown onion, halved
  • Pods from the peas (used in actual soup)
  • 2 sticks of celery, roughly chopped
  • 4 bay leaves
  • 1 tsp peppercorns
  • 1 turnip, halved
  • 2 parmesan rinds (if you have)*

For the Minestrone:

  • 1 carrot, cut into 5mm chunks
  • 1 salad onion, finely diced
  • 200g green beans, cut into 3 – 4cm chunks
  • 200g borlotti beans, podded (around 500g in-pods)
  • 200g fresh peas (around 500g in-pods)
  • 2 zucchini
  • 6 – 8 sauce tomatoes, core removed and chopped into chunks
  • 300g spaghetti (can also use Pastina, Stellette, Risotto, Orzo, Mezzi Tubetti – or any small pasta shape)**
  • 1/2 bunch silverbeet, stem removed and leaves roughly shredded
  • 8 – 10 zucchini flowers
  • Parmigianno (to serve)
  • Basil leaves (to serve)

Method:

Unlike winter Minestrone recipes, for this Summer Minestrone recipe, all the vegetables for this are cooked directly in the stock, not prior – ensuring they are nice and al dente and retaining their freshness. So, the first (and most important) step is to make a super tasty stock.

  • Throw all the ingredients for the stock in a large pot, then top with water until near full (roughly 5L)
  • Season, then cover with a lid, and bring to a boil
  • Simmer for around 1 hour, or until vegetables are very wilted, and flavours released

Meanwhile

  • Prepare the carrots, onion, beans, borlotti beans, peas, zucchini and sauce tomatoes, and place in a separate large pot***
  • When the stock is to your liking, strain into the pot with the Minestrone vegetables and bring to a simmer
  • Simmer vegetables for around 40 mins, or until just tender (but not over-tender)
  • After 40 mins, add pasta. If using spaghetti, break into 2 inch long pieces before adding
  • Cook pasta for about 8 mins before adding leafy vegetables. Add shredded silverbeet leaves, then roughly tear the petals off the zucchini flowers and throw in on top (ensure you do not add any of the stamens)
  • Cook for a further 10 mins or so, or until greens are cooked through, taking the opportunity to season generously with salt and pepper
  • Allow to cool slightly, then ladle servings into bowls and top with a healthy dose of shaved parmigianno
  • Top with basil leaves and drizzle with good quality olive oil
  • Enjoy your Summer Minestrone warm, not piping hot

Tips:

  • *Always keep your parmesan rinds (freeze them if necessary). Adding them to stocks or soups gives a wonderfully rich, umami character
  • **Different regions of Italy will have different versions of this soup. For example, in the north, they will generally add Rice instead of pasta. And on Sardinia, they will use Fregola. All these options are available at Toscanos, and you can choose the style you enjoy
  • ***Ensure the harder vegetables are cut nice and finely so that they will cook evenly with the other softer vegetables. They are all thrown in together for this recipe, so this is extra important