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Summer 'Strone


Minestrone soup is one of my favorite soups to play with and add variety by season. By using fresh in-season ingredients you can change it up and have variety all year long. Change the grains you add and you can have even more variety. The one thing I always add on top is preserved lemons. Game changer! They are so addictive and elevate this soup.


1 onion
1 celery stalk
3 garlic cloves
1 carrot, or 4 baby carrots
1 ear of corn
2 heirloom tomatoes
1 zucchini
1 jalapeno
1 potatoes
1/2 package baby spinach
1/4 fresh basil leaves
1T italian seasoning
1T marjoram
4 cups vegetable broth, low sodium (or water)
4 cups water
2 cups garbanzo beans, cooked
1 cup barley
Preserved lemons and harissa for garnish (optional, but seriously use preserved lemons)

If using dried beans, combine and soak in water the night before.

Chop onion, add to pot with a little olive oil. Saute on low heat. Chop celery, add to pot. Chop carrots, add to pot. Chop or crush garlic and add to pot. Season with salt and pepper to taste. Stir well. Chop potato (no need to peel). Add to pot. Add 1T Italian seasoning and marjoram. Add barley, vegetable broth and water stir well. Bring to a boil and simmer for 20 minutes.

Chop remaining vegetables (tomatoes, zucchini, jalapeno). Add to the pot along with garbanzo beans and simmer for another 20 minutes. Remove corn from the ear, add to the pot with spinach. Simmer for an additional 5 minutes.

Test to make sure all ingredients are cooked to your liking. Adjust seasoning to taste. Add fresh basil leaves. Serve with preserved lemons and a dollop of harissa.

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