Summertime Greenish Minestrone Soup
Comments: You can use almost any desired vegetable to prepare this delicious nutritious soup.
In the traditional Italian minestrone soup, you find potatoes and tomato.
You can change the texture of this soup which can vary from the texture of a broth to the one of a stew simply by adding more or less water.
Servings: 4
  • 6 tablespoons [90 mL] extra-virgin olive oil
  • 1 large yellow onion, peeled then diced
  • 2 cloves garlic, peeled then crushed
  • 3 zucchinis, cleaned then diced
  • 2 white potatoes, peeled then diced
  • 3 leeks, cleaned then diced
  • 12 zucchini flowers
  • 10 1/2 ounces [300 g] freshly shelled green peas
  • 2 tomatoes, peeled if desired, then diced
  • 6 cups [1.5 L] water
  • Coarse sea salt, to taste
  • Pepper, to taste
  • 1/4 cup [60 mL] freshly chopped parsley
  • Fresh basil, to taste
  • Freshly grated Parmesan cheese, to taste
  • Heat 4 tablespoons of extra-virgin olive oil into a large casserole.
  • Melt together onion dices and crushed garlic, without coloring them, over medium heat.
  • Mix in zucchini, potato and leek dices, zucchini flowers, fresh green peas and tomato dices.
  • Pour in water then season mixture with coarse sea salt and pepper.
  • Bring to a boil, lower heat and leave to simmer slowly for approximately 25 minutes, to soften all the vegetables.
  • Stir in freshly chopped parsley and basil, along with freshly grated Parmesan cheese.
  • Leave to simmer for 2 to 3 minutes more.
  • Stir in remaining 2 tablespoons [30 mL] extra-virgin olive oil, and serve.