Recipe

Minestrone Salad

This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
Chef
betteirene's Notes: This recipe began on an oppressively humid day as a way to stretch one zucchini, eight green beans and a small cucumber (the first pickings from my garden) into a meal for two adults and six...
This recipe began on an oppressively humid day as a way to stretch one zucchini, eight green beans and a small cucumber (the first pickings from my garden) into a meal for two adults and six children. As a summery side dish, it's a refreshing change from mayonnaise-based pasta or potato salads. For a more substantial dish, toss in some peeled, cooked shrimp, leftover roast chicken or chunks of grilled Italian sausage and serve with a hunk of bread pulled from a crusty loaf.

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1 14-15 oz. can cannellini or garbanzo beans, rinsed and drained Ask a question about this ingredient

1 medium zucchini or cucumber, quartered lengthwise and sliced Ask a question about this ingredient

8 ounces small pasta such as ditalini, mini penne, mini shells or mini bow ties Ask a question about this ingredient

1 cup fresh yellow or green beans, trimmed and cut into 1" pieces Ask a question about this ingredient

1 small bell or hot pepper, any variety, seeded and diced (optional) Ask a question about this ingredient

2 tablespoons finely chopped fresh parsley Ask a question about this ingredient

1 tablespoon finely chopped fresh basil, plus whole leaves for garnish Ask a question about this ingredient

1 teaspoon finely chopped fresh oregano Ask a question about this ingredient

1/4 cup shaved or coarsely-grated Parmigiano-Reggiano, Asiago, Grana, Pecorino or Romano cheese Ask a question about this ingredient

In a large bowl, stir together the olive oil, garlic, 1 teaspoon salt and 5 grinds black pepper. Add the tomatoes, beans, zucchini and celery and combine gently.
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Trim the ends of the green onions and slice thinly on the diagonal. Add the white part to the tomato mixture and reserve the green slices for garnish.
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Bring two quarts of water and 2 teaspoons salt to a boil. Add pasta and return to a boil. Three minutes later or when pasta is halfway cooked, stir in the green beans and carrots; continue cooking until pasta is al dente. Drain and add while still hot to the tomato mixture. Stir in the bell or hot pepper, if using.
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Zest the lemon over the bowl, then squeeze the juice over the vegetables. Add the parsley, basil and oregano and stir gently. Taste; adjust the salt and pepper to your liking. Sprinkle with the reserved green onions, whole basil leaves and cheese. Serve while warm.
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