Summer Minestrone

• 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

1. In a large, heavy pot add a 3-count of extra-virgin olive oil.
2. Add garlic, onion, bay leaf, marjoram and basil.
3. Saute gently until fragrant.
4. Add the vegetables and cook a little of the moisture out, about 5 to 7 minutes.
5. Season with salt and pepper.
6. Dump in the chicken stock and heavy cream bring to a gentle boil.
7. Reduce heat and simmer uncovered for 15 to 20 so the flavours can come together - do not let it boil hard.
8. Remove half of the vegetables from the pot and puree and add back to the pot to thicken.
9. Simmer for 5 to 7 minutes until the vegetables are just tender.
10. 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.
11. Garnish with watercress or parsley.
12. Put all the ingredients into a food processor and pulse until just combined and the pesto still has a lot of texture.
13. Yield: 4 to 6 servings
14. Prep Time: 10 minutes

extravirgin olive oil, garlic, onion, bay leaf, marjoram, fresh basil, celery, young green beans, peas, kosher salt, chicken, heavy cream, basil, parsley, fresh basil, mint, parmesan, pine nuts, garlic, salt, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/summer-minestrone-recipe.html (may not work)