Summer Minestrone Soup

Minestrone, of Italian origin, is a popular soup enjoyed worldwide.  Like most dishes, there are endless versions of this wonderful flavoursome soup.  I recently came across this recipe by Rachael Ray and had to make it.

Coming across this recipe coincided with this month's Summer Soup Theme for The Soup Kitchen Monthly Blogger Event so it's no surprise to see it here now.  Plus as it's summer, what better reasons could there be?




 

This will definitely be a regular lunchtime or light evening meal for many years to come in this household.

It looks like summer too, don't you think?

But, I have a confession, well actually a couple (now crouching behind sofa).  I'm late posting my recipe for this month's Soup Kitchen Event, you've probably already noticed that, but if not that means I could have got away with it! <doh>.  I do have good reason though.  Not only have we had our 17 yr old niece and her boyfriend here for a couple of weeks (teenagers really tire you out don't they?).  I've also been researching and putting together plans for a project to be announced shortly; watch this space!

Well, you've heard my valid reasons for my late posting (I'll come out of hiding, at least for a short while!). 

Now for the 'problem solving' confession.  My camera recently packed up (hence no new posts for a while).  My father in law, bless him, offered me his camera as he's just purchased a new, better one.  No, I did not receive, the new, better one; but one that is most definitely and excitingly better, a lot better, that my previous cheap rubbish.  Only one problem though.  As he was staying in Spain for only a month he did not bring the necessary equipment to download the pictures.  So far this camera is a good as useless but help was on it's way with my niece arriving soon and could bring everything with her.

So pictures taken of Summer Minestrone Soup in readiness to download and post the recipe.  Disaster, in my inpatient attempt at playing with the camera to learn it's functions prior to receiving the instruction book, I managed to accidentally delete the pictures.  I bet you heard the results of that action even where you live LOL.

Knowing there was no way I was able to find the time to make it again in time for this month's Soup Kitchen Event, I had no option but to borrow the photo from Rachael Ray's Site.  Apologies, but very grateful nonetheless for the technology to enable me to do this.  It won't do it again, promise.

As soon as I get the opportunity, I will make it again, not only for the purposes of posting my own photograph, but also because it is just so damn delicious.  Try it and see for yourself.  Am I forgiven now?

If you haven't got bored and left already I shall now get on with the recipe.  Enjoy, Summer Minestrone Soup.

Summer Minestrone Soup (original recipe by Rachael Ray)

80ml plus 2 tablespoons extra virgin olive oil

250ml orzo shaped pasta

1 medium courgette, finely chopped

1 small package of cherry tomatoes, halved

Generous handful of green beans, cut into thirds

Sea salt and ground black pepper to taste

125ml white wine

950 chicken stock (or vegetable stock)

4 spring onions, chopped

For the pesto:-
Generous handful of basil leaves

80grams grated parmesan cheese

Handful of flat-leaf parsley leaves

Small bunch of tarragon leaves

3 tablespoons pine nuts, lightly toasted

1 clove garlic, halved

2 teaspoons grated peel and juice of 1 lemon

In a large pan, heat 2 tablespoons extra virgin olive oil, over medium-high heat.  Add the zucchini, tomatoes and green beans; season with salt and pepper. Cook until the tomatoes are softened, 8 to 10 minutes. Add the wine and boil for 1 minute.  Add the orzo and the chicken broth and bring to a boil, then lower the heat and simmer for 5 minutes. Stir in the scallions and cook until the orzo is al dente, about 3 minutes.

Meanwhile, in a food processor, puree the basil, cheese, parsley, tarragon, pine nuts, garlic, lemon peel and lemon juice. Scrape down the sides and then, with the motor running, pour in the remaining extra virgin olive oil. Season with salt and pepper and transfer the pesto to a small bowl.

Divide the soup among the 4 bowls and stir in some pesto. 

Next post will announce theme for July event, keep a look out for it coming soon.........

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