Summertime (Minestrone) and the Living is Easy

It’s too hot to do much. So let’s just eat.

I tore open into my veggie scheme box this weekend and ate all the strawberries. The summer produce smells so good. What else was in there?  

This week there’s kale, three kinds of summer squash, snappy green beans, baby turnips, two kinds of basil, lemons, carrots, spring onions, and garlic. The whole bounty could be thrown together for Summer Minestrone.

Andrew Griffin grew the spring onions, and he photographed them. But I ate them, and you can guess who is very pleased with herself.

Soup with fresh summer vegetables is all about freshly-picked yummies and timing with a light touch— you slice the veggies as thin as you can, and barely cook them.

Here’s the path to ecstasy:

Melt butter, olive oil, and maybe a slice of bacon or pancetta in a Dutch Oven.

Saute some onions and garlic until they're soft and translucent. Take your time. Drink a cold one. If you want to add finely-diced sweet peppers, or fennel, this is the time.

Slice or process your kale, or whatever leafy greens you've got— into thin ribbons, and throw them in the pot— let them wilt in the oil.

Add about a tablespoon of either fish sauce OR anchovy paste. Same effect! When everyone is screaming about your secret ingredient at the table, don't tell them this is it... just shrug your shoulders and keep a constant supply in your cupboard.

Add a quart or so of chicken broth and heat to simmer. Let your kale (greens) simmer for 5-10 minutes.

Now for the sneaky part. If you have a Cuisinart, with the "slicing disk" attachment, it allows you to cut veggies as thin as potato chips— in seconds.

That's what I did with the summer squash, the turnips, green beans, and carrots. Bam bam bam. I have an adjustable disk I set at 2mm.

I feel like I can read my fortune in this soup

(If you are using a mandolin or a knife, set aside about 20 minutes to do all this before you begin anything else).

So, back to the broth. Your kale is getting softer after five minutes. Add all those thinly-sliced veggies and let them simmer for about 10 minutes. Throw in some fresh corn kernels or peas for under 5 minutes. There is no vegetable of this season that doesn't fit in.

Towards the end, add some finely-diced basil, just a couple tablespoons, and grate in a teaspoon of lemon zest.

Salt and pepper with flair.

I turned the heat off. You don't want those pretty little slices to lose their color.

I found some leftover cooked pasta in the fridge, orzo, and I added a couple handfuls. The broth warmed it right up. Rice or any other grain would've been fine, too. 

Ladle into bowls and spoon on the Parmesan cheese. Pour a beer, or a cold vodka with lime and soda.

—Die and go to heaven!

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