Aug 10, 2011

Summer Minestrone

Summer Minestrone

A flavor bomb, and a healthy one to boot. That’s what this soup chockfull of fresh local produce is. There’s no other way to put it.

Tons of vegetables went into this baby and the result is an amazing soup, both in flavor and color. It was summery while still being hearty and wholesome enough to hold me over ’til dinner.

Ate it with a nice scoop of basil & garlic oil drizzled all over and crunchy whole wheat buns that I lightly spread with some home-made garlic & herb butter. Divine.

Seriously recommended recipe, a health boost has never tasted better.

 

Ingredients:

3 celery stalks
1 large onion
1 large garlic clove
1 large carrot
2 potatoes
6oz green beans
1 can giant white beans
3 Roma tomatoes
2 spring onions
2 vegetable bouillon cubes
6 cups of water
salt & pepper
1 tbsp oil

 

Basil Oil:

fresh basil
1 large garlic clove
5 tbsp oil

 

Directions:

Here’s some of what I put into this soup.
Summer Minestrone

Peel the carrot and cut it into bit-sized pieces.
Summer Minestrone

Mince the celery and onions. Normally I don’t care for celery, but it really works for this soup.
Summer Minestrone

Peel and dice the potatoes. Trim the greens beans and grate the garlic.
Summer Minestrone

Heat the oil and give the onions a 3-minute head start.
Summer Minestrone

Add the celery, carrots, garlic and potatoes and give it another 3 minutes.
Summer Minestrone

Last but not least, stir in the green beans.
Summer Minestrone

Pour in the water.
Summer Minestrone

Season it with the vegetable bouillon cubes (or plain salt) and bring it to a boil.
Summer Minestrone

 
Simmer the soup over medium heat for 10 minutes. Until the vegetables are tender.
 

If you’re lazy, like me. If your tomatoes are firm, like mine. If you have a sharp vegetable peeler, like mine, you can basically get away with just peeling your tomatoes. Like I do.

 

If not, you’re gonna have to boil some water, cut a shallow x at the bottom, drop them in the boiling water followed by a cold water bath, peel them and take the seeds out before you dice them.
Summer Minestrone

 
That’s just way too much fuss for me, really.
 

Cut the spring onions in rings.
Summer Minestrone

Those are some huge beans. Drain and rinse them.
Summer Minestrone

As soon as the vegetables are tender, take out 50% of the soup and puree the remaining soup with an immersion blender or food processor.
Summer Minestrone

Put the soup back in with the pureed soup and add the tomatoes, white beans and spring onions.
Summer Minestrone

Season it with salt and pepper to taste.
Summer Minestrone

Let the soup simmer over low heat until the white beans are heated through as well, 5 minutes or so.
Summer Minestrone

 
The basil oil is optional though it really adds to the soup. You might want to serve it at the table so people can help themselves.
 

Combine a good handful of fresh basil with a grated garlic clove and 5 tbsp oil and blitz.
Summer Minestrone

This is a really amazing soup. Especially when served with crusty bread lightly spread with with garlic & herb butter.
Summer Minestrone

* Recipe adapted from AH magazine.

 

Serving tip:

Have some leftover turkey or chicken in the fridge? Just dice it and add it to the soup! Also, I’m pretty sure this would taste really good with a little sour cream swirled in, but then again, what doesn’t?!

Summer Minestrone
Ingredients
    3 celery stalks
    1 large onion
    1 large garlic clove
    1 large carrot
    2 potatoes
    6oz green beans
    1 can giant white beans
    3 Roma tomatoes
    2 spring onions
    2 vegetable bouillon cubes
    6 cups of water
    salt & pepper
    1 tbsp oil
     
    Basil Oil:
     
    fresh basil
    1 large garlic clove
    5 tbsp oil
Directions
    Peel the carrot and cut it into bit-sized pieces. Dice the celery and onion. Peel and dice the potatoes, trim the greens beans and grate the garlic.

    Heat the oil and give the onions a 3-minute head start. Add the celery, carrots, garlic and potatoes and give it another 3 minutes. Stir in the green beans, pour in the water and add the bouillon cubes.

    Bring the soup to a boil and simmer it over medium heat for 10 minutes. Until the vegetables are tender.

    Peel the tomatoes either by giving them a boiling water followed by a cold water bath or use your vegetable peeler. Dice them. Drain and rinse the great white beans.

    As soon as the vegetables are done you puree half the soup. Add the other half back, along with the tomatoes, spring onions and white beans. Season with salt and pepper to taste and simmer for 5 minutes over low heat.

    In a food processor you combine the basil with a grated garlic clove and the oil and blitz. Serve the basil oil on the side.
Meal type: lunch, soup, vegan, vegetarian
Servings: 6
Copyright: © kayotickitchen.com

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    14 Comments »

    1. 1

      Oh we are so psychic.  I must have been on your same wave length.  Just last night I was thinking, I had to make some vegetable soup with all the fresh veg out there.  Then POOF it is on your blog.  Really though, thanks for the idea of pureeing some of the soup.  I am going to try that for a different texture.

      Kait on Aug 10, 2011 @ 6:00 pm Reply
      1. It gives such a great texture. Thickens it up without it ending up too thick.

        Kay on Aug 10, 2011 @ 6:44 pm Reply
    2. 2

      Faaabulous. I l.o.v.e. summer minestrone! I just made some myself, not long ago!
      http://bevcooks.com/2011/07/easy-peasy-summer-minestrone/
      I’m giving your recipe a go next time!
       

      Bev Weidner on Aug 10, 2011 @ 6:08 pm Reply
      1. Looks delicious! Gonna add some green cabbage, too, next time!

        Kay on Aug 10, 2011 @ 6:44 pm Reply
    3. 3

      This looks beautiful! I’m going to give it a go tomorrow. Thanks :)

      Suz on Aug 10, 2011 @ 9:38 pm Reply
    4. 4

      That makes me think about my mom’s groentensoep met gehaktballetjes. Great recipe Kay :)

      Arrisje on Aug 11, 2011 @ 2:14 pm Reply
      1. Look what I made a few days ago. My grandma’s vegetable, beef and noodle soup with meatballs.

        Simmered a beef shin, soup bone and small pieces beef (runner poulet) along with ‘ maggi kruidenbuiltjes’ for 4 hours. Sieved the broth. Added 2 pounds vegetables, meatballs, noodles and fresh herbs and gave it another 30 minutes. 

        One of those super secret family recipes that is so sacred I’ll never put it on the blog.

        Kay on Aug 11, 2011 @ 2:25 pm Reply
    5. 5

      Yes that’s the one my mom makes, except she uses vermicelli. Lekker hoor :)

      Arrisje on Aug 12, 2011 @ 1:12 am Reply
      1. Vermicelli is ook noodles :)

        Kay on Aug 12, 2011 @ 4:26 pm Reply
    6. 6

      Runner poulet?

      PJCarz on Aug 12, 2011 @ 4:12 pm Reply
      1. Excuse me?

        Kay on Aug 12, 2011 @ 4:26 pm Reply
    7. 7

      Ja Ja is het ook lol komt omdat ik te lang weg ben hahahaha En trouwens runner poulet dat schrijf jij bij de foto van de groenten soep lol. Runder poulet denk ik ;)

      Arrisje on Aug 13, 2011 @ 1:10 am Reply
    8. 8

      this sounds delicious and i just love the way your site looks! so glad i found it!!

      Belle on Dec 3, 2011 @ 2:03 am Reply
    9. 9

      Any idea how I would adapt this if I don’t want to use bouillon cubes? thanks

      Talia on Apr 9, 2013 @ 5:01 am Reply

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