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Corn, Tomato and Green Bean Minestrone
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Brief Description
Minestrone with summer vegetables
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Main Ingredient
Corn
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Category: Soups
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Cuisine: Italian
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Prep Time: 45 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Vary the vegetables based on what is in season
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Posted By: wsjrecipes
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Posted On: Oct 22, 2013
Number of Servings:
Ingredients:
- 1 pints - Cherry Tomatoes
- 3 - Small Italian Peppers
- 2 - Handfuls Green Beans trimmed and cut in half
- 3 tablespoons - Olive Oil
- - Salt
- - Black Pepper freshly ground
- 1 - Large Onion chopped
- 3 cloves - Garlic thinly sliced
- 2 ears - Fresh Corn cut from cob or 1.5 cups frozen
- 1 - Summer Squash cut into 1/2-inch dice
- 1 pinchs - Ancho Chili
- 1 pinchs - Smoked Paprika
- 3 cups - Vegetable Stock
- 4 - Canned Roma Tomatoes peeled, drained, chopped
- 2 cups - Cooked Orzo
Directions:
1. Turn on broiler. Spread cherry tomatoes, peppers and beans across a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Place baking sheet under broiler and roast, checking every 2 minutes, until tomatoes have softened, split open and begun to brown, and peppers and beans are tender and lightly charred, about 6 minutes. (Rotate baking sheet halfway through cooking for an even char.) Remove from broiler and set aside to cool. Once peppers are cool enough to handle, chop into chunks. Transfer peppers into a bowl along with tomatoes, beans and remaining oil from baking sheet. Set aside.
2. Heat remaining oil in large pot over medium heat. Once oil is warm, add onions and garlic. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add corn, squash, chili and paprika and cook, stirring occasionally, until onions are golden and corn and squash are tender, 15 minutes more. Add reserved tomato mixture and juices to pot and cook, stirring and crushing tomatoes, until flavors meld, about 3 minutes. Season with salt and pepper to taste.
3. Stir stock and Roma tomatoes into pot. Lower heat and simmer 10-15 minutes. Season with salt and pepper to taste. To serve, ladle into bowls and stir ¼ cup cooked orzo into each portion.
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