Serves 6 as a main course

Things that grow together go together, as the old saying goes, applies in spades to this voluptuous summery bowl, based on the classic Italian soup. The cooking is minimal, but there are many vegetables to prep. Long ones (here, carrots, zucchini, yellow squash) should be quartered lengthwise and sliced on a diagonal. They look better that way and some people say it gives you stem and blossom ends in each slice. To peel more than a couple tomatoes (this is a nice, but not crucial, step), core them, make an “x’’ in the rounded end, and set them in a bowl. Cover with boiling water and leave for 20 seconds or until the skin around the “x’’ starts to pull away. Lift out and use a paring knife to zip off the skins. For a dish like this, chop the tomatoes and use all the flesh, including the seeds. Cut the corn by setting it down on a cutting board (never stand it up) and cut two or three rows at a time from the large to the narrow end, then turn and cut two more rows, and so on. If you plan ahead, soak dried white beans overnight; they should simmer with salt (many people say no salt, but we disagree) and they’ll be tender. Beans that have not hung around your pantry for ages might be done in 30 minutes. And finally moving to the pot: For the best flavor, heat the oil and just keep adding vegetables to it without liquid, so the veggies start to cook in the oil. Buy a piece of Parmesan with the rind and use the rind in the soup, which will give the broth a terrific boost. Ladle the minestrone into bowls and scatter basil leaves and grated Parmesan on top. The leaves release their oils when they hit the hot liquid and add yet another dimension to the bowls.

½ cup dried white beans, soaked overnight and drained, or 1 can (15 ounces) white beans, drained

2 tablespoons olive oil

1 onion, coarsely chopped

1 clove garlic, chopped

2 large carrots, quarteredlengthwise and thinly sliced on the diagonal

Salt and black pepper, to taste

5 medium tomatoes, peeled and coarsely chopped

½ teaspoon crushed red pepper

3 medium zucchini, quartered lengthwise and thinly sliced on the diagonal

2 medium Yukon Gold potatoes,cut into ½-inch cubes

1½ quarts chicken or vegetable stock, or more if needed

1 piece (3 inches) Parmesan rind

4 ounces green beans, trimmed at stem ends and cut into 1-inch lengths

4 ears fresh corn, kernels removed from cobs

¾ cup freshly grated Parmesan (for serving)

½ bunch fresh basil, leaves removed

1. If using dried beans, transfer to a saucepan and add cold water to cover and a generous pinch of salt. Bring to a boil, lower the heat, and simmer for 30 to 60 minutes, or until they are tender; drain.

2. In a soup pot over medium heat, heat the oil. Add the onion, garlic, carrots, salt, and black pepper. Cook, stirring often, for 10 minutes. Add the tomatoes and red pepper. Continue cooking, stirring often, for 5 minutes more. Add the zucchini and potatoes and cook 5 minutes more.

3. Add the stock and Parmesan rind. Bring to a boil, lower the heat, and set the cover on askew. Simmer for 30 minutes. If the soup seems too thick, add more stock or some water, ¼ cup at a time.

4. Add the dried or canned white beans, green beans, and corn. Return to a boil, lower the heat, and set the cover on askew. Continue simmering for 20 minutes, or until all the vegetables are tender. (Total simmering time is 50 minutes.) Taste for seasoning and add more salt and pepper, if you like.

5. Ladle into bowls and sprinkle with Parmesan and a generous amount of fresh basil.

Note: If the soup thickens overnight, add more water when you reheat it.

Sheryl Julian

A Taste Of Summer