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Summer Minestra

by Barbara Lynch

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

Makes 4 servings

Ingredients

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.

This segment appears in show #3306.

Recipe courtesy of Barbara Lynch
© 2008 Barbara Lynch

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Published September 18, 2008