Try this Chilled Minestrone with Basil Puree recipe, or contribute your own.Suggest a better description
Rinse and pick over flageolets, discard cracked ones. Place flageolets in large saucepan; cover with 2 inches cold water. Slice one onion in half; add to pot. Add garlic head. Reserve 2 tablespoons marjoram leaves. Make cheesecloth sachet with remaining marjoram, bay leaf, and peppercorns, add to pot, and set over high heat. Bring to a boil, reduce heat, and simmer until beans are tender, about 45 minutes. Stir in 1 teaspoon salt 10 minutes before the beans finish cooking. Remove from heat, and let stand in liquid to cool. Drain the beans, reserve 1 cup liquid, and discard the onion, garlic, and marjoram. Trace circle 2 inches around outside of core of each pattypan squash. Cut on diagonal to remove core in cone-shaped piece. Scoop squash with melon baller, cover with plastic, and refrigerate until needed. Heat oil in stockpot over medium heat. Coarsely chop remaining onion; add to soup pot with garlic clove. Cook until translucent, 8 minutes. Thinly slice fennel and chop. Peel carrots and slice into 1/4-inch-thick circles. Add reserved marjoram leaves, fennel and carrots to the pot; cook, stirring, until just soft, about 15 minutes. Add stock and reserved cup bean liquid. Cut potato into 1/2-inch pieces; blanch, peel and coarsely chop tomatoes. Add to the pot and simmer 10 minutes. Remove kernels from corn cob; add corn and flagelots and simmer until potatoes are tender and liquid is slightly stewy, about 5 minutes. Quarter zucchini and cut into 1/3-inch-thick quarter-moons. Slice green beans into 1-inch pieces. Raise heat to high. Stir in zucchini and green beans. Cook about 2 minutes; remove from heat. Set pot in a bowl of ice water; stir, occasionally, until cold. Make the Basil Puree: Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar. (makes 2/3 cup) Remove pot from ice; adjust seasoning with salt, pepper, and lemon juice. Ladle into squash or bowls; add a spoonful of basil puree, or drizzle oil on each serving. Makes 6 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 289 Calories (kcal); 23g Total Fat; (72% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 2365mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (645g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 97 (38%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 14.4mg||4 %|
|Sodium 698.4mg||24 %|
|Potassium 879mg||23 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 23.7g|
|Protein 14.1g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 258
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.