summer minestrone
recipe by chef erin eastland
photos by amy sheridan
.
serves 6 with leftovers
.
3 cloves garlic, quartered
1 cup chopped leek, whites and light green parts only
1 cup diced carrot
1 cup diced celery
½ cup diced zucchini
½ cup diced squash
1 cup diced cauliflower
½ cup diced green beans
½ cup fresh English peas or chopped sugar snap peas
1 can san marzano tomatoes, smashed by hand
8 cups chicken stock, more if needed
½ cup white wine
1/3 lb proscuitto butt
1/3 lb parmesan rind
1 cup cooked farro
salt too taste
.
*all diced veggies should be rustic, bite-sized pieces to easily fit on spoon
.
fresh lemon juice, grated parmesan, fruity olive oil to finish
.
In a soup pot add 3 TBS olive oil and over medium heat sauté proscuitto butt, leeks, carrots & celery till vegetables are lightly browned and meat is seared. Add garlic, zucchini, squash, cauliflower, green beans, English peas/sugar snaps and cook till all veggies start to soften, about 10 minutes over med heat. Deglaze with white wine, turn up heat to cook ½ the wine out and then add tomatoes, parmesan rind and chicken stock. Bring to a boil, turn down heat and simmer on low for about 1-1.5 hours or until veggies are soft and flavors have blended. If you need to add more stock because the liquid has cooked out you can add more chicken stock or water to desired consistency. Season with salt and add farro. Cook for another 10 minutes, then remove and discard prosciutto and parm. Serve hot with a squeeze of fresh lemon, sprinkle of parmesan and drizzle of fruity olive oil. Hot, crusty bread is always a plus!
summer minestrone
recipe by chef erin eastland
photos by amy sheridan
.
serves 6 with leftovers
.
3 cloves garlic, quartered
1 cup chopped leek, whites and light green parts only
1 cup diced carrot
1 cup diced celery
½ cup diced zucchini
½ cup diced squash
1 cup diced cauliflower
½ cup diced green beans
½ cup fresh English peas or chopped sugar snap peas
1 can San Marzano cherry tomatoes, smashed by hand
8 cups chicken stock, more if needed
½ cup white wine
1/3 lb proscuitto butt
1/3 lb parmesan rind
1 cup Radici of Tuscany Ready-to-Eat cooked farro
salt too taste
.
*all diced veggies should be rustic, bite-sized pieces to easily fit on spoon
.
fresh lemon juice, grated parmesan, fruity olive oil to finish
.
In a soup pot add 3 TBS olive oil and over medium heat sauté proscuitto butt, leeks, carrots & celery till vegetables are lightly browned and meat is seared. Add garlic, zucchini, squash, cauliflower, green beans, English peas/sugar snaps and cook till all veggies start to soften, about 10 minutes over med heat.
Deglaze with white wine, turn up heat to cook ½ the wine out and then add tomatoes, parmesan rind and chicken stock. Bring to a boil, turn down heat and simmer on low for about 1-1.5 hours or until veggies are soft and flavors have blended.
If you need to add more stock because the liquid has cooked out you can add more chicken stock or water to desired consistency. Season with salt and add farro. Cook for another 10 minutes, then remove and discard prosciutto butt and parmesan rind.
Serve hot with a squeeze of fresh lemon, sprinkle of parmesan and drizzle of fruity olive oil. Hot, crusty bread is always a plus!
