The sun is a mass of incandescent gas

Soup and some gingerale

Soup and some gingerale

This has been titled with a “We Might Be Giants” song to celebrate summer. In an effort to allow the summer to live on I made summer minestrone soup last night. It is chocked full of summer veggies that will no longer be fresh in a few weeks.

Summer brings many wonderful things including slower work hours. For some reason, may it be kids on vacation or adults desire to still have a summer vacation, the summer hours are a bit more relaxed. And as fall is approaching I see less and less of these relaxed hours. Not only do we have a slower work day, but summer also brings amazing veggies.

The recipe is a Rachel Ray recipe. Rachel Ray and my husband actually taught me how to cook, so I am very fond of RR (as well as my husband). This soup is easy and it will look very odd while you are a brewin’, but I promise nothing but fresh deliciousness.

I will attach a link to the recipe and also show the recipe below and show how I altered the recipe a little.

Summer Minestrone Soup

Ingredients

  • 1/3 cup plus 2 tablespoons extra virgin olive oil (EVOO)
  • 1 cup orzo
  • 2 small or 1 medium zucchini, finely chopped
  • 1 pint cherry or grape tomatoes, halved
  • 1/3 pound green beans, cut into thirds (a generous handful)
  • Salt and pepper
  • 1/2 cup white wine
  • 4 cups chicken broth (32 ounces)
  • 4 scallions, chopped
  • 1 cup basil leaves
  • 2/3 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls)
  • 1/2 cup flat leaf parsley leaves
  • 1/4 cup tarragon leaves
  • 3 tablespoons pine nuts, lightly toasted
  • 1 clove garlic, halved
  • 2 teaspoons grated peel and juice of 1 lemon
  • Crusty bread, for passing around the table
Preparation

In a deep skillet or soup pot, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the orzo and toast for 2 minutes. Add the zucchini, tomatoes and green beans; season with salt and pepper. Cook until the tomatoes are softened, 8-10 minutes. Add the wine and boil for 1 minute. Add 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.

While the soup is working, 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 1/3 cup EVOO. Also in the food process add 1 cup of the broth from your cooking soup. Season with salt and pepper. Add pesto mix to the soup (this is where my recipe alters a bit).

Divide the soup among four bowls. Serve with the bread.

Either way you make the soup it is delicious and full of wonderful summer veggies.

Summer Minestrone Soup

Summer Minestrone Soup

Lastly, a little science lesson.

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One response to “The sun is a mass of incandescent gas

  1. the thing i hate about soups is the amount of ingredients you need.

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