A Summer Minestrone

The garden is really beginning to get going. The summer squashes are threatening to overwhelm if not picked on a regular basis, the corn is as high as a well... you know, and the peas and green beans have produced their first flush. A pefect time to make a summer minestrone.

A Summer Minestrone

Ingredients
1 medium-large zucchini (about 8")
1 medium summer squash (crook or straight-neck - about 6")
4 leeks, sliced (whites and light green only)
1 sweet onion, diced
1 sprig each fresh thyme, oregano, marjoram, and savory
¼ C fresh Genovese basil
¼ C fresh Italian parsley
4 cloves fresh garlic , coarsely chopped
½ cup white wine (such as Pinot Grigio or Sauvignon Blanc)
1 cup chicken consomme
3 cups water
1 large can crushed tomatoes
juice of 1 lemon
1 tsp sea salt
1 tsp white sugar
1 tsp coarsely crushed black pepper

Directions

1. Add onions, leeks and garlic to a stock pot with about 3 tbs olive oil and sautee until translucent but not browned (about 5 mins. over medium heat).
2. Meanwhile, cut zucchini and summer squash into spears, then into 1" triangles. Once the onions are translucent, add the squash to the mix and sautee about 3 mins.
3. Add wine and bring to a boil for 3-5 mins. then add chicken stock, water, tomatoes, the remaining salt & pepper and sugar.
   
4. Bring to a boil, then reduce heat and simmer for 20 mins. or until squash is tender but not mushy.
5. Turn off the heat, then stir in herbs and lemon juice. Taste and adjust salt, pepper, sugar and acidity.
   
6. This is best if the flavours are allowed to mingle overnight in the refrigerator, but it can be served immediately, or held until ready and reheated just before serving.