Endless Summer Minestrone- this was one from my Rachael Ray magazine and the only thing I changed was buying pre-made pesto instead of making it fresh. It was a great twist on the traditional recipe.
1/3 cup plus 2 T(EVOO)
1 cup orzo
2 small zucchini, finely chopped
1 pint cherry or grape tomatoes, halved
1/3 pound green beans, cut into thirds
Salt and pepper
1/2 cup white wine
One 32-ounce container (4 cups) chicken broth
4 scallions, chopped
1 cup basil leaves
2/3 cup grated parmigiano-reggiano cheese
1/2 cup flat-leaf parsley leaves
1/4 cup tarragon leaves
3 tablespoons pine nuts, lightly toasted
1 clove garlic, halved
2 teaspoons grated peel and juice of 1 lemon
Crusty bread, for passing around the table
1. In a deep skillet or soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the orzo and toast for 2 minutes. Add the zucchini, tomatoes and green beans; season with salt and pepper. Cook until the tomatoes are softened, 8 to 10 minutes. Add the wine and boil for 1 minute. Add the chicken broth and bring to a boil, then lower the heat and simmer for 5 minutes. Stir in the scallions and cook until the orzo is al dente, about 3 minutes.
2. While the soup is working, in a food processor, puree the basil, cheese, parsley, tarragon, pine nuts, garlic, lemon peel and lemon juice. Scrape down the sides and then, with the motor running, pour in the remaining 1/3 cup EVOO. Season with salt and pepper and transfer to a small bowl.
3. Divide the soup among 4 bowls and stir in some pesto. Serve with the bread.