Stock up on minestrone soup

Got too many veggies coming in all at once from your garden? Get out the soup pot and make minestrone, a sure way to use up summer’s bounty. Freeze some for those nasty winter days ahead.

MINESTRONE SOUP

D c. olive oil

1 large onion, peeled and

diced

2 cloves garlic minced D lb. chunk pancetta, diced

2 carrots, diced

2 medium zucchini, diced 1 c. green beans, cut into

thirds

2 potatoes, peeled and

diced

2 c. tomato juice

4 c. chicken broth

1 can, well-rinsed cannellini

beans

1 T. pesto sauce (recipe

follows)

Salt and pepper to taste Grated parmigianoreggiano for sprinkling

Heat olive oil in a soup pot, add the onion, garlic and pancetta, and cook until the onion softens. Add the carrots, zucchini, beans and potatoes and mix well. Cook covered for 3 to 4 minutes. Add tomato juice, broth and, if necessary, enough water to cover the mixture. Bring to a boil, then lower the heat to simmer and cook until the vegetables are tender but not mushy. Add the cannellini beans and cook a couple of minutes. Season with salt and pepper. Stir in a couple tablespoons of pesto sauce. Serves 8. PESTO SAUCE 1 bunch basil (2 c. packed

leaves)

1 clove garlic, minced

2 T. pine nuts Coarse salt B c. grated pecorino cheese, parmigianoreggiano or grana padano 2 to 4 T. extra-virgin olive oil

Grind the leaves in a mortar and pestle with the garlic and a few grains of salt until it is pulpy. Add nuts and grind to a sauce consistency. Transfer to a bowl; stir in cheese and enough extra-virgin olive oil to make a dense but free-flowing sauce.

PHOTO COURTESY OF MARY ANN ESPOSITO HARVEST TIME: Savor summer’s bounty with a bowl of minestrone made with vegetables from the garden.