Summer Minestra

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by Barbara Lynch An Italian soup that brings spring and summer into your kitchen year-round

Yield: Makes 4 servings

Course:

Ingredients

  • 1 carrot sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
  • 1 zucchini sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
  • 1 summer squash sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
  • 1 Japanese eggplant sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
  • 1 bulb fennel sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
  • 12 to 16 red and yellow cherry tomatoes sliced thinly (about 1/4-inch thick) and dehydrated
  • 1 cup cooked white beans
  • 1 tablespoon saffron
  • 1/4 cup extra virgin olive oil
  • 1/2 cup nicoise olives pitted and microwaved for about 3 minutes on high until dry and slightly crispy
  • Salt and freshly ground black pepper
  • Fleur de sel

Directions

  1. In a large pot combine dehydrated vegetables and beans. Cover with 4 cups water and bring to a gentle simmer over medium heat for 6 to 8 minutes until the vegetables become re-hydrated and soft. Add more water if needed.
  2. Add saffron, olives, salt, and freshly ground pepper to taste. Return to simmer to allow flavors to develop and check the seasoning again.
  3. To serve, divide among 4 bowls. Finish each serving with olive oil and a pinch of fleur de sel.

Tips/Techniques

This segment appears in show #3306.

Recipe courtesy of Barbara Lynch

© 2008 Barbara Lynch

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