Recipe: Summer Minestrone (Italian)

SUMMER MINESTRONE

1/4 cup extra-virgin olive oil, plus additional for drizzling
2 young leeks (white and light-green parts), finely diced
1 sweet onion, finely diced
1 small bulb fennel, cored and finely diced
3 inner ribs of celery, finely diced, optional
2 cloves garlic, finely chopped
2 medium zucchini, finely diced
Salt and freshly ground black pepper
5 cups chicken broth
3/4 cup uncooked anellini pasta (rings) (or another small pasta, diced raw potato or cooked rice)
5 or 6 green Swiss chard or escarole leaves, coarsely chopped
About 6 fresh basil leaves, ripped into pieces
Lemon juice (optional)
Grated pecorino cheese (for serving)

Heat oil in a large, wide pot over medium heat. (The surface area of a wide pot allows the contents to come to a boil quickly; this helps to keep the vegetables from becoming mushy or losing their bright green color.) Add leeks, onion, fennel and celery; saute until the vegetables are just becoming tender, about 4 minutes.

Add garlic and zucchini, season with salt and pepper to taste, and saute for 3 minutes or so.

Add broth; bring to a boil. Reduce the heat to medium-low and simmer gently until the zucchini is almost tender, about 10 minutes.

Meanwhile, bring a pot of salted water to a boil. Cook pasta or potatoes until tender. Drain, transfer to a bowl, drizzle with oil and toss to combine. Set aside.

Add chard to the pot with the vegetables; cook until tender, 3 to 5 minutes.

Add pasta or potatoes (or cooked rice, if using); heat for 1 minute. If the soup becomes too thick with the addition of the pasta, add a little hot water.

Add the basil and, if desired, a squeeze of lemon juice to sharpen the flavors. Add a few grinds of pepper and a generous drizzle of oil. Taste for seasonings.

Serve hot or lukewarm, and pass the pecorino on the side.

Makes 4 servings
Adapted from source: The Flavors of Southern Italy by Erica De Mane