Recipe: Minestrone w/ Parmesan

Celebrate the flavors of summer with this light, refreshing take on minestrone, showcasing seasonal vegetables and fresh herbs. Unlike the hearty, red-based minestrone you might expect, this version is green and delicate, perfect for warm days. Serve it as a nourishing starter or a light main course—it’s as versatile as it is delightful.

Servings: 4–6
Preparation Time: 15 minutes
Cooking Time: 30–35 minutes

Ingredients

• 1 onion, finely chopped
• 1 garlic clove, crushed
• 3 ½ oz (100g) green beans, cut into 1-inch pieces
• 1 medium zucchini, diced into 1-inch chunks
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 5 cups vegetable or chicken stock
• ¾ cup shelled fresh green peas
• 1 cup cooked white rice (or use ⅓ cup uncooked rice)
• 2 tablespoons chopped fresh herbs (try chervil, tarragon, parsley, or basil)
• Parmesan shavings, for garnish

Instructions

1. Prepare the Vegetables

   • Finely chop the onion. Crush the garlic. Cut the green beans and zucchini into 1-inch pieces.

2. Start Cooking the Base

   • In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, cooking gently without browning for about 10 minutes until soft and fragrant.
   • Add the green beans and zucchini to the pan, season with salt and pepper, and stir well. Cook for another minute to combine flavors.

3. Simmer with Stock and Vegetables

   • Pour in the stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes, or until the vegetables are almost tender. Add the peas for the final 5 minutes of cooking.

4. Incorporate the Rice and Herbs

   • Stir in the cooked rice and two-thirds of the fresh herbs. Let the soup simmer for an additional 1–2 minutes, just until the rice is heated through.

5. Serve and Garnish

   • Taste and adjust the seasoning, if needed. Ladle the soup into warm bowls, sprinkle with the remaining fresh herbs, and garnish with Parmesan shavings.

Chef’s Tips

• Choose Your Rice: For a truly authentic texture, use a short-grain rice like Arborio. If starting with uncooked rice, simply add ⅓ cup of it directly to the soup during cooking instead of 1 cup of cooked rice.

• Precision Chopping: Taking the time to dice vegetables uniformly enhances both the appearance and the cooking consistency of your soup. For a polished presentation, use a sharp knife to achieve neat cuts.

Variation

For a twist, serve it cool after blending it. It is a lovely and fresh starter for a warm weather meal.

This Summer Minestrone is a celebration of fresh, simple ingredients and the vibrant flavors of the season. Perfect for a light lunch or as a starter, it brings the spirit of summer right to your table. Enjoy this delicate, green minestrone with a slice of crusty bread and a sprinkle of extra Parmesan for added richness.