Recipe:
Farmer's Market Minestrone.
1/4 c
extra-virgin olive oil
3 medium celery
ribs, cut into 1/4-inch pieces
2 medium carrots,
cut into 1/4-inch pieces
2 medium cloves
garlic, minced
1
medium red
onion,
cut into 1/4-inch pieces
2 T minced
fresh
flat-leaf
parsley.
1 small
eggplant,
cut into 1/2-inch pieces
1 large red
potato,
cut into 1/2-inch pieces
1 medium yellow
squash, cut into 1/2-inch pieces
1 medium zucchini,
cut into 1/2-inch pieces
Sea
salt and
freshly ground black pepper
Kernels from 1
ear
fresh
corn
6
c vegetable broth
1
c dried tubetti
or small pasta shells
1/2 oz. (1/2 c)
finely grated Parmigiano-Reggiano;
more for serving
1/4 c thinly
sliced fresh
basil
Warm the oil in
a heavy-duty pot over medium-low heat. When it’s warm—not hot—add the
celery,
carrots, garlic, onion, and parsley. Cook, stirring occasionally, until
the
onion is translucent and the carrots have begun to soften, about 10
minutes.
Stir
in the eggplant,
potato, yellow squash, zucchini, 1/2 tsp. salt, and a few grinds of
pepper.
Cook, stirring often (the potato tends to stick to the bottom of the
pot),
until the vegetables are tender but still hold their shape, 15 to 20
minutes.
Add the corn
and 6 cups of
the broth; bring to a boil. Turn the heat down to low, partially cover,
and
simmer gently for 10 minutes. Return to a boil and stir in the pasta.
Simmer,
stirring once or twice, until the pasta is al dente; cooking time will
depend on the shape and brand of pasta you use. Add
more broth to thin the soup, if you like. Season to taste with salt and
pepper.
Remove from the heat and
stir in the Parmigiano and basil. Let it cool down to warm before
serving; the soup will thicken as it cools. Serve with additional
grated
Parmigiano at the table.
-Megan
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