Minestra

entree
  • 1-2 small zucchini, quartered lengthwise and then sliced across to make 1/4" triangles
  • 1-2 small yellow summer squash, cut the same way
  • 1 small onion, chopped (optional)
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • a big pinch of hot red pepper flakes
  • 1/4 tsp. salt, or to taste
  • 1 28 oz. can San Marzano Italian tomatoes or Glen Muir (preferably no salt) OR 1 14 oz. can of tomatoes and water to cover veggies
  • 1 ear fresh corn, sliced off the cob, or 1 package frozen corn
  • handful of small pasta or spaghetti broken into pieces
  • (optionally) any other vegetables you like that can be cooked in 10 minutes: fresh green beans cut into 1/4" lengths, cauliflower florets, peas
  • 1/2 cup fresh basil, chopped (optional)
  1. Gently cook the hot pepper flakes, onion and garlic in olive oil for about 5 minutes. Stir in the zucchini and summer squash. Cook a few minutes, then salt lightly. If you're using water, add just enough to cover the vegetables. Chop up the tomatoes in the can or briefly puree them with an immersion blender before adding. Bring just to a boil, then add the green beans or other vegetables and the pasta. Simmer 10 minutes. Add the corn and cook until the corn is tender and the pasta is al dente, about 5 minutes. If you have some basil, stir it in just before serving.
  2. Variation: For a quicker soup, or a mid-winter soup when fresh vegetables aren't so appealing, saute a minced carrot and celery stalk with the onion and/or garlic, add a few inches of water (enough to cover the bag of frozen mixed veggies that you'll add after the water comes to a boil). Add the tomatoes when the vegetables are almost tender and fresh basil at the end if you have it.
  3. To try: Some Italian cookbooks add a little oregano to the oil in the beginning and fresh basil at the end.

Servings: 8

Source: tradition