Endless Summer Minestrone

Image via WikipediaWhen I came accross this recipe, it reminded me of my new friend and follower of this blog, Merut.  He had a Minestrone recipe on his blog site, so I thought you, and he would enjoy this one from the Rachael Ray Everyday Cooking website.  Thanks Rachael, and thanks Merut.  I used to live in a neighborhood where everyone had a garden.  During "Zucchini season" at night, if you did not lock your car, you would find the front seat filled with Zucchini in the morning. (Lol)
Enjoy
The Old Guy

Endless Summer Minestrone
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 cup orzo
2 small or 1 medium zucchini, finely chopped
1 pint cherry or grape tomatoes. halved
1/3 pound green beans, cut into thirds (a generous handful)
Salt and pepper to taste
1/2 cup white wine
1 32-ounce container (4 cups) chicken broth
4 scallions, chopped
1 cup fresh basil leaves
2/3 cup grated parmigiano-reggiano cheese (could sub. a different brand)
1/2 cup flat-leaf parsley leaves
1/4 cup fresh tarragon leaves
3 tablespoons pine nuts, lightly toasted
1 garlic clove, halved
2 teaspoons grated peel and juice of 1 lemon
Crusty bread for passing and dunking

In a deep skillet or soup pot, heat 2 tablespoons olive oil over medium heat.  Add the orzo and toast for about 2minutes.  Add the zucchini,tomatoes and green beans; season with salt and pepper.  Cook until the tomatoes are softened, 8-10 minutes.  Add the wine and boil for 1 minute.  Add the chicken broth and bring to a boil, then lower the heat and simmer for 5 minutes.  Stir in the scallions and cook until the orzo is al dente, about 3 minutes.
While soup is working, in a food processor, puree the basil, cheese, parsley, tarragon, pine nuts, garlic, lemon peel and lemon juice.  Scrape down sides and then, with the motorrunning, pour in theremaining 1/3 cup olive oil.  Season with salt andpepper and transfer toa small bowl.
Divide the soup among 4 bowls and stir in somepesto.  Serve with the bread.