Summer Minestrone

I know soup and summer don't exactly make sense, but sometimes I just need something light and easy to eat no matter what the temp. So it's logical to moi.

This soup highlights zucchini, leeks and baby spinach so it gave me a springy summer vibe. I finish it off with lemon juice and fresh herbs for a nice refreshing touch.

The thyme, parsley and basil in my herb garden are really thriving as we speak so this soup puts them to good use.

Cleaning the leeks is a bit of a process. I listed my advice on that below.

I hope you enjoy making this. It's really delish.

Summer Minestrone

Makes 6 servings

1 Tbsp. olive oil

1 Tbsp. butter

1 leek, thinly sliced into moons (see below on how to clean and slice)

1 large carrot, chopped

1 zucchini, chopped

1 tsp. fresh thyme, minced

1 cup uncooked ditalini pasta

4 cups low-salt vegetable or chicken stock

2 cups water

Juice of 1 lemon

Salt and pepper to taste

2 Tbsp. chopped  fresh basil.

2 Tbsp. chopped fresh flat leaf parsley

To serve: Parmigiano cheese, grated

To clean leaks: Peel off outer layers of leaks. Trim off stem. Cut leeks into three portions across the width to make three logs. Slice each log in half. Slice halves into moons. Fill a large bowl with cold water. Place leek slices into water. Set aside for a few minutes. Drain in colander running cold water over leeks. Separate the leek layers while rinsing. Repeat filling the bowl with water, adding the leeks and draining and rinsing until the leek slices are clear of sand. 

To make the soup:

In a large soup pot, melt olive oil and butter over medium heat. Add leeks, carrots and zucchini. Cook about 10 minutes to soften vegetables. Add thyme and salt and pepper. 

Add broth and water. Bring to a boil. Lower heat to a simmer. Partially cover and cook for about 20 minutes so that vegetables soften.

Add ditalini. Stir frequently so that pasta does not stick to the bottom of the pan. Cook for about 10 minutes or until pasta is cooked. Make sure soup is continuously simmering.

Lower heat. Add spinach. Add salt and pepper if desired. Turn off heat. Stir in lemon juice, basil and parsley.

Serve with grated Parmigiano cheese, if desired