Tom Colicchios Summer Minestrone Recipes

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ABRUZZO SUMMER MINESTRONE



Abruzzo Summer Minestrone image

This soup combines everything from your garden (or the produce aisle) in late summer--green beans, zucchini, squash, tomato, peppers and basil. While many minestrone recipes are vegetarian, some include slow-cooked pork or beef. We skip that step--and the time it adds--by using a flavorful jarred sauce that includes simmered sausage and peppers.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
3 cloves garlic, minced
1 white or yellow onion, chopped
1 carrot, sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
3 cups roughly chopped Swiss chard leaves
4 ounces small pasta shells (about 1 heaping cup)
4 ounces green beans, cut into 1-inch pieces (about 1 cup)
1 teaspoon dried oregano
One 16-ounce jar tomato and sausage pasta sauce
One 15-ounce can cannellini beans, rinsed and drained
1 yellow summer squash, sliced into half-moons
1 zucchini, sliced into half-moons
1/4 cup fresh basil leaves, torn
Freshly grated Parmesan, for serving

Steps:

  • Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.
  • Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.
  • Divide among 6 bowls and top with the torn basil and Parmesan.

TOM COLICCHIO'S SUMMER MINESTRONE



Tom Colicchio's Summer Minestrone image

This soup is flexible because the list of ingredients isn't fixed. If you can't find an ingredient, skip that item or substitute something similar. It is important to include the escarole, however. It adds a certain bitterness and gives character to the mixture. Once the soup is done, you could refrigerate it overnight (or up to a few days) and serve it cold. In that case, it's best to wait to cook and chill the fava beans, peas, green beans and wax beans, and add them, along with basil and olive oil, and even some tomato if you like, just before serving.

Provided by Tom Colicchio

Categories     lunch, main course

Time 1h30m

Yield 6 or more servings

Number Of Ingredients 22

1 pound cranberry beans, shelled
1 small red bell pepper
Salt
1/2 pound fava beans, shelled and peeled
1 pound peas, shelled
1/2 pound green beans, trimmed and cut in 1-inch lengths
1/2 pound wax beans, trimmed and cut in 1-inch lengths
1 stalk celery, trimmed
2 leeks, rinsed and trimmed
1 medium onion, peeled
1 small bulb fennel, trimmed
3 medium carrots, peeled
2 medium zucchini
1/2 medium eggplant
1/2 cup extra virgin olive oil
3 large cloves garlic, peeled and sliced
Freshly ground black pepper
1 tablespoon tomato paste
5 to 6 cups vegetable stock
1 medium head escarole, trimmed and coarsely chopped
3 sprigs fresh thyme
1 cup fresh basil leaves, loosely packed

Steps:

  • Place cranberry beans in a saucepan, add cold water to cover generously and simmer until tender, about 30 minutes. Drain and set aside.
  • Meanwhile, blacken skin of pepper over open flame, peel, core, rinse, pat dry and cut in small dice. Set aside.
  • Fill a large bowl with water and plenty of ice. Bring a pot of salted water to a boil, add fava beans and peas and boil 6 minutes. Add green beans and wax beans, and cook 3 minutes longer. Drain vegetables, and place in ice water. When cold, drain again and set aside.
  • Cut celery, leeks, onion, fennel, carrots, zucchini and eggplant in uniform small dice, keeping vegetables separate.
  • Heat 3 tablespoons olive oil in an 8- to 10-quart pot. Add garlic and about a third of the celery, leeks, onion, fennel and carrots, taking care to maintain oil at a slow sizzle. Season with salt and pepper. Continue adding these vegetables gradually so oil keeps sizzling, seasoning as you go. When all have been added, continue cooking 3 to 5 minutes.
  • Add zucchini, eggplant and reserved red pepper gradually, so slow cooking in pot is maintained. Keep seasoning with salt and pepper. When all these vegetables have been added, stir in tomato paste and enough stock to cover vegetables. Bring to a simmer.
  • Add escarole, and cook about 6 minutes, until tender. Stir in cranberry beans and thyme. If serving immediately, add fava beans, peas, green beans, wax beans, basil and remaining olive oil. Taste for seasoning, and add more salt and pepper if needed. To serve later, fill sink to depth of six inches with cold water and ice, and place pot in sink to stop cooking. When cool, set aside or refrigerate. When ready to serve, add fava beans, peas, green beans and wax beans, basil and remaining olive oil, and reheat to simmer before serving.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 16 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 20 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 1745 milligrams, Sugar 18 grams

SUMMER MINESTRONE



Summer Minestrone image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 22

1/4 cup extra-virgin olive oil
2 garlic cloves, peeled and minced
1 medium onion, diced
1 bay leaf
3 sprigs fresh marjoram
2 tablespoons chopped fresh basil leaves
2 celery ribs, peeled and chopped
1 bunch asparagus, cut into 1-inch pieces
2 cups young green beans, cut into 1-inch pieces
2 cups shelled English peas (or substitute frozen)
Kosher salt and freshly ground black pepper
2 quarts low-sodium chicken stock, enough to cover
1 cup heavy cream
Basil and Mint Pesto, recipe follows
1 bunch watercress or parsley
1 cup fresh basil leaves
1 cup fresh mint leaves
1/2 cup Parmesan or Romano
1/2 cup pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

Steps:

  • In a large, heavy pot add a 3-count of extra-virgin olive oil. Add garlic, onion, bay leaf, marjoram and basil. Saute gently until fragrant. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes. Season with salt and pepper. Dump in the chicken stock and heavy cream bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard. Remove half of the vegetables from the pot and puree and add back to the pot to thicken. Simmer for 5 to 7 minutes until the vegetables are just tender. Serve each bowl with a spoonful of basil and mint pesto on top, a drizzle of extra-virgin olive oil and some freshly ground black pepper. Garnish with watercress or parsley.
  • Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.

MOLLY O'NEILL'S SUMMER MINESTRONE



Molly O'Neill's Summer Minestrone image

Provided by Molly O'Neill

Categories     dinner, lunch, one pot, soups and stews, main course

Time 2h

Yield Six servings

Number Of Ingredients 16

1 large or 2 small eggplants
Sea salt to taste
1 large potato
1 medium carrot
2 medium red peppers
1/4 cup extra-virgin olive oil, plus more for garnish
1 medium onion, coarsely chopped
1 stalk celery, chopped into 1-inch lengths
1/2 pound fresh green or red chard, sliced thin
1/2 pound green beans, sliced into 1-inch lengths
6 ripe tomatoes, peeled and coarsley chopped
2 medium zucchini, cubed
1/2 cup coarsely chopped flat-leaf parsley
1 tablespoon fresh oregano
1 bay leaf
1 small dried red chili pepper, minced

Steps:

  • Cut the eggplant into 1-inch cubes. Place in a colander and sprinkle with salt. Weight the eggplant with a can placed on a small plate and set the colander in the sink to drain for at least 1 hour. Then rinse the cubes thoroughly and pat dry with paper towels.
  • Cut the potato and carrot into cubes the same size as the eggplant. Cut the peppers in half lengthwise, discard the seeds and white membrane and slice thinly.
  • Turn the heat to medium-high and add the the oil to a big heavy saucepan. Saute the eggplant and potato for about 5 minutes, or until they just start to brown along the edges. Stir in the onion and celery, lower the heat to medium-low and continue to cook, stirring, until the onion softens and starts to turn golden. Add the carrot, chard, green beans and pepper and stir to combine well.
  • Add 1/2 cup hot water to the pan, cover and cook for 5 minutes. Stir in the tomatoes, zucchini and the aromatics along with the chili pepper. Taste and adjust seasoning. Cover and cook for 30 minutes, adding small amounts of water from time to time if necessary. Remove the bay leaf and serve immediately.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 1 gram, Fiber 9 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1117 milligrams, Sugar 13 grams

TOM COLICCHIO'S BRAISED RED CABBAGE



Tom Colicchio's Braised Red Cabbage image

From his book. A great wintry vegetable side dish that will go with anything. Recipe can be halved if less is needed.

Provided by Bren in LR

Categories     Low Protein

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

2 large head red cabbage, trimmed, quartered and cored
1 tablespoon peanut oil
kosher salt & freshly ground black pepper
1 teaspoon caraway seed
1 cup dry red wine
1/3 cup red wine vinegar
3 tablespoons sugar

Steps:

  • Separate the leaves of cabbage. Cut away and discard the tough ribs, then cut the cabbage leaves into thin strips.
  • Heat the oil in a medium saucepan over medium heat until the oil slides easily across the pan. Add a little of the cabbage and salt and pepper. Cook, stirring, until the cabbage wilts, then add a little more. Continue cooking, adding seasoning and stirring until all the cabbage is wilted.
  • Add the caraway seed and cook, stirring, for about 1 minute. Add the wine and vinegar and bring to a simmer. Sprinkle the sugar over the cabbage and mix well.
  • Reduce the heat to medium-low, partially cover and gently simmer, stirring occasionally, until most of the liquid has evaporated and the cabbage is soft and shiny, about 45 minutes. Remove the cabbage from the heat and allow to stand for 5 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 99.2, Fat 1.4, SaturatedFat 0.2, Sodium 52.4, Carbohydrate 17.7, Fiber 4, Sugar 10.5, Protein 2.8

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