SPRING VEGETABLE MINESTRONE SOUP

Post date: Mar 3, 2015 6:45:16 PM

SPRING VEGETABLE MINESTRONE SOUP

Serves 6

3 tablespoons extra-virgin olive oil, plus extra for drizzling

1 cup chopped yellow onion

1/2 cup fennel bulb, cut into 1/2-inch dice

1/2 cup leeks, white and pale green parts only, halved lengthwise, thoroughly rinsed, and cut into 1/2-inch pieces

1 tablespoon minced garlic

Salt

Freshly ground black pepper

2 quarts good quality canned vegetable broth or water

2 cups good quality canned tomato juice

1 large sprig fresh basil, plus extra basil leaves for garnish

1 large sprig fresh parsley

1/2 cup yellow summer squash, cut into 1/2-inch dice

1/2 cup zucchini, cut into 1/2-inch dice

1/2 cup celery, cut into 1/2-inch dice

1/2 cup green beans, cut into 1/2-inch pieces

1/2 cup yellow wax beans, cut into 1/2-inch pieces

1/2 cup) red bell pepper, cut into 1/2-inch dice

1/2 cup quartered mushrooms

2/3 cup uncooked ditalini pasta or other small dried pasta tubes

Heat the 3 tablespoons olive oil in a medium-sized pot over medium heat. Add the onion, fennel, leeks, and garlic and sauté, stirring frequently, until they begin to soften but not yet color, about 5 minutes. Season lightly with salt and pepper.

Stir in the broth, tomato juice, and parsley and basil sprigs. Bring the mixture to a simmer.

Meanwhile, in another pot, bring salted water to a boil over high heat.

Stir into the broth-and-juice mixture the squash, zucchini, celery, green beans, wax beans, bell pepper, and mushrooms. Simmer until the vegetables are al dente, tender but still slightly firm to the bite, about 10 minutes.

Meanwhile, add the pasta to the pot of boiling salted water. Cook until al dente, tender but still slightly chewy, following the manufacturers suggested cooking time. Drain well and set aside.

When the soup vegetables are done, remove the parsley and basil sprigs and stir in the cooked pasta. Adjust the seasonings to taste with more salt and pepper and a little sugar.

To serve, ladle the soup into individual bowls. Garnish each bowl with a drizzle of olive oil and some torn fresh basil leaves.