LATE SUMMER MINESTRONE WITH CORN, ZUCCHINI AND KALE — Edible Liv

The seasons are blending and it’s my favorite time of year—almost. Except this year there is anxiety. Worry about how it will all work, about children at home for months on end, about keeping all of the balls in the air. But this much I know—there is corn and zucchini and tomatoes still in the mark

Good

% Daily Values based on a 2,000 calorie diet

Step 1

TO MAKE THE SOUP Cook the pasta until al dente, one to two minutes shy of the package directions (it will soften and plump further in the soup). Drain, rinse (to keep it from sticking) and set aside while you make the soup.

Step 2

Heat the olive oil in a large pot over medium high heat. Add the onion, celery and garlic stir to coat in the oil; continue cooking, stirring occasionally, until soft and somewhat translucent, about 4 to 6 minutes. Add in the corn and stir to coat. Add in the tomatoes, plus more oil as needed, and stir to soften and break down slightly. Season with salt and pepper.

Step 3

Add in the broth or water, starting with 4 cups, and adding more as needed for the desired consistency (I like a brothy soup—you may prefer a chunky one). Add the zucchini and potatoes; cover and cook until the vegetables are just tender and cooked through, 15 to 20 minutes, depending on the size of your potatoes (I use super tiny ones for this soup).

Step 4

When the vegetables are cooked through, stir in the green beans and greens to wilt. Season with salt and pepper and taste to make sure it feels rich and full-bodied. Stir in the pasta, and cook over low heat until evenly warmed through, about 5 minutes. KEEP the soup WARM OVER LOW HEAT.

Step 5

SPOON THE warm SOUP INTO FOUR BOWLS, AND GARNISH WITH extra cherry tomatoes (if desired) AND A DRIZZLE OF YOUR BEST OLIVE OIL. SPRINKLE WITH parmesan and serve warm, with toasted bread (see below).

Step 6

SERVES 4 TO 6

Step 7

Here’s how to nail perfect toast, every time Buy a quarter MICHE Sourdough bread (my favorite is the organic whole wheat sourdough from BREAD ALONE). Thinly slice. Heat about a tablespoon each of salted butter and extra virgin olive oil in a large cast iron skillet over medium-high heat. Add the bread and toast, using tongs to monitor and check from time to time, until crispy golden brown around all edges, and golden but still soft in the center. Flip and repeat until just lightly golden. Serve warm, for dipping.

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