Farmers’ Market Minestrone

Course Appetizers Total Time Under 4h

Ingredients in this Recipe

1 (15 Ounce) can chickpeas, drained and rinsed
1 batch Meatballs from the Pasta Timballo
1 cup fresh or frozen corn kernels (briefly thawed if frozen)
1 cup freshly grated Parmigiano Reggiano
1 cup freshly grated Pecorino Romano
1 large onion, cut into chunks
1 packed cup shredded fresh basil leaves
1 teaspoon kosher or sea salt
1 yellow squash, cut into ½ inch dice (about 1 cup)
1 zucchini, cut into ½ inch dice (about 1 cup)
2 large ripe tomatoes, cored, seeded, and cut into large chunks, or 1 (15 ounce) can diced tomatoes
3 carrots, trimmed and cut into 2 inch pieces
3 ribs celery, trimmed and cut into 2 inch pieces
3 scallions, bulbs and stems cut crosswise into large pieces
4 sprigs fresh flat leaf parsley
4 sprigs fresh thyme
5 ounces fresh spinach leaves
8 cups (2 quarts) cold water
Stalks and fronds of 1 fennel bulb, cut into large pieces (reserve the bulb for the soup)
¼ cup Extra Virgin Olive Oil
¼ teaspoon whole black peppercorns

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