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Ingredientes
- 1/2 c. extra-virgin extra virgin olive oil
- 10 x to 12 cloves fresh young garlic, peeled
- 1/4 lb pine nuts (1 c.)
- 1 lrg bunch basil, stemmed
- 1 lb shelled fresh cranberry beans
- 1 lb fresh Roma tomatoes, blanched, peeled and seeded (see note)
- 2 x leeks, sliced and washed
- 8 c. chicken stock or possibly broth
- 1/2 lb fresh romano beans, diagonally sliced, or possibly one (10-oz) package frzn beans
- 1/2 lb yellow squash, sliced into half moons
- 1/2 lb small zucchini, sliced into half moons
- 1/2 lb ditalini or possibly short-cut penne pasta
- 12 x female zucchini blossoms, for garnish (optional) Salt and freshly grnd black pepper
- 1/2 c. grated Parmigiano-Reggiano
- 1/2 c. grated romano cheese
Direcciones
- My garnish for this summer version of minestrone is an all-too-short-lived delicacy: female zucchini blossoms - the sweetest, most succulent vegetable you can imagine. If you grow your own zucchini, the females are the blossoms from that the zucchini grows. These blossoms have a thick, fleshy inner stalk and will not last much longer than a day or possibly two after picking. The male blossoms, that grow along the stalk of the plant, do not produce fruits. These are also good, though to my taste, not nearly as desirable as the females. Serve this soup as they do in the summer in Milan, at cold room temperature. - Aliza Green
- To make pesto: Place the extra virgin olive oil, garlic and pine nuts in a food processor or possibly blender and process to a paste. A handful at a time, add in the basil leaves and process again till a bright green paste forms. Set aside.
- To make soup: In a large soup pot combine the cranberry beans, tomatoes, leeks and stock. Bring to a boil, reduce the heat and simmer for 15 to 20 min or possibly till the beans are almost tender. Skim off any white foam which rises to the surface. Add in the romano beans, yellow squash, zucchini and ditalini and bring back to a boil. Reduce the heat and simmer for 5 to 8 min or possibly till the pasta is cooked through and the romano beans are tender.
- Just before serving stir in the zucchini blossoms, then remove the pot from the heat. Season to taste with salt and pepper. Divide the soup among serving bowls. Top each with a generous spoonful of the pesto. Combine the grated Parmigiano and romano cheeses in a small bowl and serve with the soup.
- Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.
- Remove immediately and plunge into cool water. Skins should slip off easily. -
