Prep 10 mins
Cook 30 mins
From the Syllabub blog at blogspot.com. You can make this vegan by leaving out the Parmesan rind and the cheeses - but it will definitely be less flavorful.
- 1 lb shelled fresh cranberry beans
- 1⁄2 lb fresh green beans, sliced on the diagonal into 1-inch pieces
- 1 lb fresh tomato, blanched, peeled, seeded and chopped
- 2 small red onions, sliced
- 8 cups chicken stock
- 1⁄2 lb yellow squash, cut into half moons
- 1⁄2 lb zucchini, cut into half moons
- 1⁄2 cup chopped fresh Italian parsley, 1 generous handful
- 1⁄4 lb pasta, any small shape (ditalini, elbows, shells, orchiette, etc)
- 1 parmesan rind
- olive oil
- 1⁄4 cup grated parmigiano-reggiano cheese, to taste
- 1⁄4 cup grated pecorino romano cheese, to taste
- Put the onion, chopped parsley and a little olive oil in a stock pot and sauté gently for just a few minutes.
- Add the stock, the cranberry beans, the tomatoes and the Parmesan rind. Bring to a boil, reduce the heat and simmer for 15-20 minutes or until the beans are tender. Skim off any foam that might rise to the surface.
- Add the green beans, the yellow squash, the zucchini and the pasta and return to a boil. Reduce the heat and simmer until the pasta is cooked and the green beans tender. Season with salt and pepper.
- Serve and top with a generous spoon of pesto, a drizzle of olive oil, some grinds of black pepper and the grated cheese on the side.
- Aliza Green, whose recipe served as the basis for this one, serves her Summer Minestrone with zucchini blossoms stirred in just before serving – if you have them, do it! Borage is also a traditional flavouring.
- Leeks, mushrooms, celery, carrots, potatoes, eggplant, fava beans and greens are all to be found in other minestrone recipes, so substitute in vegetables as you like.