Tuscan Minestrone: Taste of Summer

Tuscan Minestrone: Taste of Summer

Savor this Tuscan minestrone bursting with summer vegetables like zucchini and red pepper in a rich olive oil base.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1/4 cup olive oil
• 1 sweet onion (chopped)
• 2 carrots (chopped)
• 2 ribs celery (chopped)
• 1 red pepper (chopped)
• 2 zucchini’s and or yellow summer squashes (chopped (I used one of each))
• 1 ear corn (kernels remove, but cobs reserved)
• 2 cloves garlic, minced or grated
• 6-8 cups chicken or vegetable broth
• 1 sprig fresh rosemary
• 1/2 cup sun-dried tomato pesto

Method

 

1. Heat the olive oil in a large soup pot over medium heat. Add the chopped sweet onion, carrots, celery, and red pepper. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes, or until the onion is translucent and the vegetables are slightly softened.
2. Add the chopped zucchini (and/or yellow squash), corn kernels, and minced garlic. Cook, stirring occasionally, for another 10 minutes, or until the zucchini is slightly softened.
3. Pour in the chicken or vegetable broth. Add the reserved corn cobs and a parmesan rind (if using). Bring the soup to a boil.
4. Add the fresh rosemary sprig and kale. Reduce the heat to low, cover, and simmer for about 10 minutes.
5. Bring the soup back to a boil and add the pasta. Cook according to package directions until al dente. If needed, add more broth to reach your desired soup consistency. Stir in the cannellini beans, chopped fresh parsley, basil, and about 1/2 cup of sun-dried tomato pesto.
6. Taste and season with salt and pepper as needed. Remove the parmesan rind and rosemary sprig before serving. Ladle the soup into bowls and serve with additional grated Parmesan cheese.

Notes

– Use a mix of zucchini and yellow squash for variety.
– Reserve corn cobs for extra flavor in the broth.
– Don’t overcook the pasta; it should be al dente.
– Adjust pesto amount to your taste preference.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The soul of a great Tuscan Minestrone lies in building layers of flavor from the very beginning. This recipe emphasizes the importance of a slow sauté of the aromatic vegetables – the onion, carrots, and celery, often referred to as a ‘soffritto’ in Italian cooking. By cooking these vegetables gently in olive oil over medium-low heat until they are softened and translucent, you are not just softening them; you are coaxing out their natural sweetness and developing a deep, foundational flavor profile. Rushing this step will result in a minestrone that tastes raw and lacks depth. The addition of the red pepper and zucchini later allows them to cook through without becoming mushy, retaining some of their bright texture and fresh taste. Crucially, reserving the corn cobs and simmering them in the broth infuses the liquid with a subtle, natural sweetness and a hint of corn flavor that a simple broth alone cannot replicate. This technique improves the broth from a mere liquid base to an integral component of the soup’s overall deliciousness.

Troubleshooting

• Failure: Minestrone tastes bland. Fix: Ensure the soffritto was cooked slowly until softened and sweet. Also, check that you used enough broth and that it was a good quality, flavorful broth. Seasoning with salt and pepper throughout the cooking process, not just at the end, is also key.
• Failure: Vegetables are mushy. Fix: The vegetables were likely overcooked. Add softer vegetables like zucchini and corn kernels towards the end of the cooking time. Ensure the broth is at a simmer, not a rolling boil, when adding vegetables to maintain better control over their texture.
• Failure: Soup is too thin. Fix: Minestrone is traditionally a hearty soup, but if it’s too thin for your liking, you can thicken it slightly. Mash some of the cooked beans (if using) against the side of the pot, or stir in a tablespoon of tomato paste or a small amount of cooked pasta or rice towards the end of cooking.
• Failure: Sun-dried tomato pesto is overpowering. Fix: Sun-dried tomato pesto can be quite intense. Start with the recommended amount and taste. If it’s too strong, you can dilute its flavor by adding a little more broth or a touch of cream or mascarpone cheese at the very end, stirring until incorporated.

Substitutions

• Broth: If chicken or vegetable broth is unavailable, a good quality beef broth can be used, though it will impart a richer, meatier flavor that shifts the profile away from a traditional Tuscan profile. For a vegetarian option, ensure you use a robust vegetable broth, perhaps one made with roasted vegetables for added depth.
• Sun-dried Tomato Pesto: If sun-dried tomato pesto is not on hand, you can substitute with a tablespoon or two of finely chopped sun-dried tomatoes packed in oil (drained) plus a teaspoon of tomato paste. This will provide a similar concentrated tomato flavor, though it may lack some of the herbaceous notes of pesto.
• Fresh Rosemary: Dried rosemary can be used, but use it sparingly as it is more potent than fresh. Start with about 1/2 teaspoon of dried rosemary, crumbled, and add more to taste. Fresh herbs generally offer a brighter, more nuanced flavor.
• Corn: If fresh corn on the cob is out of season, frozen corn kernels can be used. Add them during the last 5-10 minutes of simmering. While you lose the subtle sweetness from the cobs, the kernels themselves will still add texture and flavor.

Pro tips

• Use a mix of zucchini and yellow squash for variety.
• Reserve corn cobs for extra flavor in the broth.
• Don’t overcook the pasta; it should be al dente.
• Adjust pesto amount to your taste preference.

Enjoy this delightful Tuscan Summer Minestrone, a perfect way to celebrate the season’s bounty. It’s a simple yet elegant dish that’s worth making.

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