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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Summer Garden Minestrone Recipe

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This recipe for Summer Garden Minestrone is from The Hochberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
1 cup orzo pasta
2 to 3 small zucchini, diced
1 pint cherry or grape tomatoes, halved
1\2 pound green beans, cut in thirds
3\4 cup white wine
4 to 6 cups of chicken broth
4 scallions, chopped
salt and pepper
pesto (see recipe under miscellaneous)
Directions:
Directions:
In a deep soup pot, heat the olive oil over medium-high heat. Add the orzo and stir to coat with oil. Toast for 2 minutes, stirring often. Add all of the veggies and season with salt and pepper. Lower heat to medium. Cook for about 10 minutes, or until the tomatoes begin to soften up. Add the wine and boil for 1 minute. Next add the chicken broth and bring to a simmer. Cook this way for 5 minutes then stir in the scallions. Continue to simmer about 3 to 5 more minutes until orzo is al dente. Ladle into bowls and place a spoonful of pesto on top and a thick slice of crusty bread on the side.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Jeffrey's favorite!

 

 

 

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