This rustic soup lightens up for summer with brothy beans, toothsome barley, sweet squash, and earthy greens. Fry a few slices of bread in olive oil for delicious dunking.
What You Get
Cooked yellow eye beans
Vegetable broth (see note below)
What You’ll Need
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
Makes 4 servings
Active Time: 15 minutes
Total Time: 15 minutes
In a saucepan over medium-high heat, combine the beans, along with their liquid, barley, and broth. Bring to a simmer, and cook to let the flavors combine, about 5 minutes. Season with salt to taste.
Meanwhile, slice the zucchini into bite-size pieces. Remove the stems from the chard and chop the leaves. Cut the lemon into wedges for serving. Thickly slice 6 pieces of baguette.
Add the zucchini and chard leaves to the simmering pot, and cook until tender, 5 minutes longer. Season with salt to taste.
In a sauté pan over medium heat, warm 2 tablespoons olive oil. Add the baguette and toast until golden, turning once, 2 to 3 minutes per side. Season lightly with salt.
Ladle the minestrone into bowls, add a squeeze of lemon, and swirl a pat of the basil butter into each bowl. Sprinkle with Parmesan, if using. Grind with pepper and serve warm, with the baguette for dipping.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.