Tyler Florence’s Ultimate Summer Minestrone | Tyler’s Ultimate | Food Network

Tyler makes a rustic, velvety topped with fresh basil and mint pesto!
Sign up for #discoveryplus to stream more of #TylersUltimate:.
Get the dish ▶
Sign Up For

Fried chicken, hamburgers, spaghetti and meatballs– if you're going to have only one recipe for these crowd-pleasing classics, it might also be the supreme– Tyler's Ultimate.

Invite to , where discovering to cook is as easy as clicking play! Get your apron and get ready to get cookin' with some of the best chefs worldwide. We'll provide you a behind-the-scenes look at our finest shows, take you inside our preferred and be your resource in the cooking area to make sure every meal is a 10/10!

Total: 40 minutes
Prep: 10 minutes
Prepare: 30 min
Yield: 6 to 8 portions


1/4 cup extra-virgin olive oil
2 garlic cloves, peeled and minced
1 medium onion, diced
1 bay leaf
3 sprigs fresh marjoram
2 tablespoons chopped fresh basil leaves
2 celery ribs, peeled and sliced
1 bunch asparagus, cut into 1-inch pieces
2 cups young green beans, cut into 1-inch pieces
2 cups shelled English peas (or replace frozen).
Kosher salt and newly ground black pepper.
2 quarts low-sodium chicken stock, enough to cover.
1 cup whipping cream.
Basil and Mint Pesto, recipe follows.
1 lot watercress or parsley.

Basil and Mint Pesto:.

1 cup fresh basil leaves.
1 cup fresh mint leaves.
1/2 cup Parmesan or Romano.
1/2 cup pine nuts, toasted.
4 garlic cloves, roughly sliced.
1/4 teaspoon salt.
1/2 cup extra-virgin olive oil.


In a big, heavy pot include a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute carefully up until aromatic. Include the vegetables and cook a little of the wetness out, about 5 to 7 minutes. Season with salt and pepper. Discard in the chicken stock and heavy cream bring to a gentle boil. Minimize heat and simmer exposed for 15 to 20 so the flavours can come together – do not let it boil hard. Eliminate half of the veggies from the pot and puree and include back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.

Basil and Mint Pesto:.
Yield: Prep Time: 10 minutes.

Put all the ingredients into a food mill and pulse till simply integrated and the pesto still has a great deal of texture.

Subscribe to our channel to fill on the current must-eat recipes, dazzling cooking area hacks and content from your preferred Food Network reveals.

#TylersUltimate #TylerFlorence #FoodNetwork #SummerMinestrone.

's Ultimate Summer season Minestrone|Tyler's Ultimate|Food Network.

Tyler Florence's Ultimate Summer Minestrone | Tyler's Ultimate | Food Network

You May Also Like

About the Author: Yvette Cook


  1. Awesome and yummy Tyler…, and thank you for sharing 👈👈👈👍👍👍❤️❤️❤️

  2. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  3. Alles sehr schön. Aber zuerst zusammen die Nummern 10 und 1. Eine empru.ONLINE Brünette und eine anderei Blondine. Es wäre unfair, wenn ich 4 wählen würde

  4. I miss this show. I remember when there used to be cooking shows on this network.

    1. Hello . I am an Iranian girl🧑‍🎤. Village life is very relaxing and beautiful. Thank you for your support ❤️👸🌹😍

  5. This looks amazing, my daughter and I will definitely be making this. Thanks for sharing.

  6. It looks great. I miss this show ! And the other great cooking shows that used to be on here. Now it’s all about competition …. I’d rather see more individual chefs….

  7. I am so interested in trying to make this for my family. Serve as a brunch & salad meal.

  8. Hello . I am an Iranian girl🧑‍🎤. Village life is very relaxing and beautiful. Thank you for your support ❤️👸🌹😍

Leave a Reply

Your email address will not be published. Required fields are marked *