Summer Minestrone

Now that the leaves on the ash trees are just starting to yellow a bit and the salmon are starting to run the tomatoes are finally starting to ripen. I wish I could make this soup earlier, since it is a “summer” soup, but it generally takes so long for the tomatoes to ripen in Western Washington, I just don’t have the ingredients until we are on the cusp of fall. But now that the tomatoes are coming on I can make this soup and as a bonus, make use of some more zucchini.

Summer Minestrone (Minestrone Estivo, or something like that) has a fresh flavor with just a bit of tomato tang, sort of hearty and light all at the same time. It is also quite simple, the way a good “summer” soup should be. Since you don’t want to be in the kitchen too long in the “heat” of “summer”.


  • 3 T olive oil
  • 1 large onion finely chopped
  • 1 T tomato paste
  • 2 cloves of garlic, minced
  • 3 waxy potatoes, diced
  • 8 oz zucchini, coarsely chopped
  • 8 oz yellow summer squash, coarsely chopped
  • 1 lb tomatoes, peeled and coarsely chopped
  • 5 c. chicken stock
  • 1/4 c. fresh basil, shredded
  • 1/3 c. grated parmesan, plus another 1/3 c. for garnish
  • salt and pepper


  1. In a large pan heat the oil over medium heat. Add the onion and cook gently for about 5 minutes. Stir in the tomato paste. Then add the diced potatoes, chopped zucchini, yellow squash, and tomatoes. Cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
  2. Pour in the stock. Bring to a boil then lower the heat and simmer half covered for 15 minutes.
  3. Remove the pan from the heat and stir in the basil and 1/3 c. of parmesan cheese. Add salt and pepper to taste.
  4. Serve with a little grated parmesan for garnish and some fresh cracked pepper.

About L P

cook, eat, ride, live
This entry was posted in "American", Euro, Recipes and tagged . Bookmark the permalink.

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