member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Debbie Wharton Howell      

Recipe Categories:

    Endless Summer Minestrone


    Source of Recipe


    Everyday w/Rachael Ray, 9/08


    List of Ingredients


    • 1/3 cup plus 2 T extra-virgin olive oil
    • 1 cup orzo
    • 2 small or 1 medium zucchini, finely chopped
    • 1 pint cherry or grape tomatoes, halved
    • 1/3 lb green beans, cut into thirds
    • salt and pepper
    • 1/2 cup white wine
    • One 32-oz 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 T pine nuts, lightly toasted
    • 1 clove garlic, halved
    • 2 tsps grated peel and juice of 1 lemon
    • Crusty bread, for passing around the table


    Instructions


    1. In a deep skillet or soup pot, heat 2 T oil, 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 softed, 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 int he remaining 1/3 cup olive oil. 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.


    Final Comments


    Serves: 4
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |