Make Mine Minestrone

September 1, 2017

Got too many veggies coming in all at once from your garden? Get out the soup pot and make minestrone, a sure way to use up summer’s bounty. Freeze some for those nasty winter days ahead.

Minestrone Soup
Serves 8

¼ cup olive oil
1 large onion, peeled and diced
2 cloves garlic minced
¼ pound chunk pancetta,diced
2 carrots, diced
2 medium zucchini, diced
1 cup green beans, cut into thirds
2 potatoes, peeled and diced
2 cups tomato juice
4 cups chicken broth
1 can, well rinsed cannellini beans
1-tablespoon pesto sauce (recipe below)
Salt and pepper to taste
Grated Parmigiano Reggiano for sprinkling

Heat olive oil in a soup pot and add the onion, garlic and pancetta and cook until the onion softens. Add the carrots, zucchini, beans, and potatoes and mix well. Cook covered for 3 to 4 minutes. Add tomato juice, broth and if necessary enough water to cover the mixture. Bring to a boil, then lower the heat to simmer and cook until the vegetables are tender but not mushy. Add the cannellini beans and cook a couple of minutes. Season with salt and pepper. Stir in a couple of tablespoons pesto sauce


1 bunch basil (2 cups packed leaves)
1 clove garlic, minced
2 tablespoons pine nuts
Coarse salt
1/3 cup grated Pecorino cheese, Parmigiano Reggiano or Grana Padano
2 to 4 tablespoons extra virgin olive oil

Grind the leaves in a mortar and pestle with the garlic and a few grains of salt until it is pulpy. Add nuts and grind to a sauce consistency. Transfer to bowl; stir in cheese and enough extra virgin olive oil to make a dense but free flowing sauce.

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