Tyler makes a rustic, velvety minestrone topped with fresh basil and mint pesto!
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Summertime Minestrone
DISH THANKS TO TYLER FLORENCE
Total: 40 minutes
Prep: 10 minutes
Prepare: 30 min
Yield: 6 to 8 portions

Components

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.

Directions.

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.

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

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