fresh summer minestrone
minestrone fresco d'estate
TOTAL TIME: 1 hour, 20 minutes
MAKES: 6 servings
Full of color, flavor, and loaded with nutrients, this light and bright minestrone is sure to become a favorite.
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 1/2 cup dried borlotti or pinto beans, soaked overnight
- 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)
- 1 cup fresh or frozen peas
- 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 water to boil.
Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add beans and boiling water; bring to a simmer, reduce heat to low, cover, and cook for 25 minutes.
Add potato and carrot; continue to cook, covered, until beans are tender, about 40 minutes more.
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.
When beans are tender, add tomato, corn, peas and spinach; simmer uncovered for 5 minutes. Season with salt and pepper. Serve warm or room temperature, drizzled with oil and sprinkled with herbs and extra pepper.
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