Italian-Style Summer Minestrone Recipe
Italian-Style Summer Minestrone
Flavors of Italy
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

The choice of vegetables depends on region and availability. You can add small pieces of peeled bell pepper, chopped chard or spinach leaves or fennel.

Variation: Tuscan minestrone is made up mostly of fresh white beans, escarole and tomatoes, to which other vegetables (except potato) are added as desired, along with some short pasta.

For 6-8 servings

- 100 g (3 1/2 oz.) bacon, in small pieces
- 250 g (8 oz.) fresh peas
- 2 carrots
- 1 large onion
- 1 leek
- Stalks from a celery heart
- 2 potatoes
- 2 tomatoes
- 2 zucchini
- 1 bouquet garni (thyme, bay leaf, parsley)
- 3 tbsp. olive oil
- 2 1/2 liters (10 cups) water
- Salt and pepper
- 100 g (3 1/2 oz.) cooked white beans (preferably fresh)
- Some long or short pasta

- 250 ml (1 cup) basil leaves
- 3 cloves of garlic
- 3 tbsp. Pecorino Romano
- 3 tbsp. pine nuts
- A few spinach leaves (optional, but gives a good green color)
- Olive oil
  1. Sauté the bacon pieces in oil; add the chopped onion and cook until translucent.
  2. Peel and dice all the vegetables; place in a pot with the bacon and onion; add the bouquet garni.
  3. Add the water. Season, bring to a gentle boil, and simmer for 30 minutes. 
  4. Add the white beans and pasta; cook for 15-20 minutes longer. 

Pesto and finishing

  1. Meanwhile, chop the herbs for the garnish; blanch the spinach leaves for a few seconds; spin dry. 
  2. In a mortar or food processor combine all the ingredients except the oil; add the oil in gradually, whisking to form a creamy paste.
  3. Just before serving, add a spoonful of pesto to the soup and serve the rest on the side. 
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