Indian Summer Corn, Tomato & Green Bean Minestrone

By ltrodrigu

Ingredients

• 1 pint cherry tomatoes
• 3 small Italian peppers
• 2 handfuls green beans, trimmed and cut in half
• 3 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 1 large onion, chopped
• 3 large cloves garlic, thinly sliced
• 2 ears fresh corn, kernels cut from cob, or 1 1/2 cups frozen
• 1 summer squash, cut into 1/2-inch dice
• Pinch of ancho chili
• Pinch of smoked paprika
• 3 cups vegetable stock
• 4-5 peeled canned Roma tomatoes, drained and chopped
• 2 cups cooked orzo

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

Turn on broiler. Spread cherry tomatoes, peppers and beans across a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Place baking sheet under broiler and roast, checking every 2 minutes, until tomatoes have softened, split open and begun to brown, and peppers and beans are tender and lightly charred, about 6 minutes. (Rotate baking sheet halfway through cooking for an even char.) Remove from broiler and set aside to cool. Once peppers are cool enough to handle, chop into chunks. Transfer peppers into a bowl along with tomatoes, beans and remaining oil from baking sheet. Set aside.

Heat remaining oil in large pot over medium heat. Once oil is warm, add onions and garlic. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add corn, squash, chili and paprika and cook, stirring occasionally, until onions are golden and corn and squash are tender, 15 minutes more. Add reserved tomato mixture and juices to pot and cook, stirring and crushing tomatoes, until flavors meld, about 3 minutes. Season with salt and pepper to taste.

Stir stock and Roma tomatoes into pot. Lower heat and simmer 10-15 minutes. Season with salt and pepper to taste. To serve, ladle into bowls and stir ¼ cup cooked orzo into each portion.