SUMMER MINESTRONE

Summer Minestrone image

Provided by Tyler Florence

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 22

1/4 cup extra-virgin olive oil
2 garlic cloves, peeled and minced
1 medium onion, diced
1 bay leaf
3 sprigs fresh marjoram
2 tablespoons chopped fresh basil leaves
2 celery ribs, peeled and chopped
1 bunch asparagus, cut into 1-inch pieces
2 cups young green beans, cut into 1-inch pieces
2 cups shelled English peas (or substitute frozen)
Kosher salt and freshly ground black pepper
2 quarts low-sodium chicken stock, enough to cover
1 cup heavy cream
Basil and Mint Pesto, recipe follows
1 bunch watercress or parsley
1 cup fresh basil leaves
1 cup fresh mint leaves
1/2 cup Parmesan or Romano
1/2 cup pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

Steps:

In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.
Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.