Late Summer Menu Heirloom Tomato and Cheese Tart Fried Zucchini Blossoms with Ricotta and Basil Summer Minestrone Grilled Pork Chops with Fresh Asian Plum Sauce Mixed Berry Slump Main Recipe Index

Makes 6 - 8 servings

The first time I had this refreshing soup was at an outdoor trattoria in Florence. After a morning of walking in the summer heat, I wanted a light meal, so I ordered soup, but I didn't expect the soup to be chilled. It was a revelation and I now I prefer it to the hot version. Made with farm-fresh vegetables, it is simply wonderful.

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1/2 red bell pepper, seeds and ribs removed, cut into 1/4-inch dice
1 garlic clove, finely chopped
2 small zucchini, scrubbed and cut into 1/2-inch dice
1/2 pound green beans, cut into 1/2-inch lengths
1 pound shelled fresh cranberry beans (1 cup shelled beans)
6 cups Vegetable Stock
1 large ripe tomato, seeded and cut into 1/2-inch dice
1/4 teaspoon chopped fresh thyme
1/2 cup Arborio rice: (see Note)
Salt and freshly ground black pepper to taste
Chopped fresh basil, for garnish

1. Heat the oil in a soup pot over medium heat. Add the onion and red pepper and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and cook until it gives off its aroma, about 1 minute longer. Stir in the zucchini, green beans, and cranberry beans.
2. Add the stock, 2 cups water, tomato, and thyme, and bring to a boil over high heat. Reduce the heat to low and partially cover the pot. Simmer until the vegetables are tender, about 30 minutes.
3. Meanwhile, bring a medium saucepan of lightly salted water to a boil over high heat. Add the rice and reduce the heat to medium. Cook at a brisk simmer until the rice is tender, about 18 minutes. Drain the rice in a wire sieve and rinse under cold running water.
4. When the vegetables are tender, stir the rice into the soup and cook for a few minutes to blend the flavors. Season with salt and pepper. Cool to room temperature. (The soup can be cooled, covered, and refrigerated for up to 3 days. Remove from the refrigerator at least 1 hour before serving.) Serve at room temperature, sprinkled with the basil.

Note: A couple of tips about the Arborio rice in this soup. Resist the temptation to add the rice directly to the soup--it will soak up too much of the broth, and you'll end up with porridge instead of soup. And serve the soup at room temperature, not chilled, as cold rice has an unpleasant, pellet-like texture.