Thursday, August 28, 2014

Fresh Summer Minestrone

The temperatures have gotten back to normal, so we had Fresh Summer Minestrone for dinner tonight. The recipe was found in the La Cucina app I installed a while back on the iPad. Sadly, La Cucina no longer is published. But we still have the recipe on the app, thankfully.

This soup uses ingredients you can find at your farmers market. I luckily had cooked Pinto beans in the freezer. Score! And I did notice someone going back for a couple of extra helpings. But that's okay because there are only 198 calories per serving. So Mangia!

1 tablespoon unsalted butter
1 medium onion, finely chopped
1/2 cup cooked borlotti or pinto beans
1/2 pound new or Yukon gold potatoes, peeled and cut into ½-inch cubes
2 small carrots, cut into ½-inch pieces
3 medium tomatoes
1 cup fresh corn kernels (cut from about 1 medium ear of corn)
2 ounces spinach leaves, trimmed and sliced into thin strips (2 cups)
Freshly ground black pepper
Extra-virgin olive oil for drizzling
2 heaping tablespoons mixed minced herbs such as basil, marjoram, thyme and flat-leaf parsley

Bring 3 cups of water to a boil.

Melt the butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add the boiling water: bring to a simmer, reduce the heat to low, add the potato and carrot: cook until the potato and carrot are tender.

Meanwhile, bring a medium saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into 1/2 inch pieces.

Add the tomato, corn, beans and spinach; simmer uncovered for 5 minutes. Season with salt and pepper.

Serve or room temperature, drizzled with oil and sprinkled with herbs and  extra pepper.

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