Endless Summer Minestrone Rachael Ray   From Every Day with Rachael Ray September 2008 SERVES 4 1/3 cup plus 2 tablespoons extra-virgin olive oil (EVOO) 1 cup orzo 2 small or 1 medium zucchini, finely chopped 1 pint cherry or grape tomatoes, halved 1/3 pound green beans, cut into thirds (a generous handful) Salt and pepper 1/2 cup white wine One 32-ounce container (4 cups) chicken broth 4 scallions, chopped 1 cup basil leaves 2/3 cup grated parmigiano-reggiano cheese (a couple generous handfuls) 1/2 cup flat-leaf parsley leaves 1/4 cup tarragon leaves 3 tablespoons pine nuts, lightly toasted 1 clove garlic, halved 2 teaspoons grated peel and juice of 1 lemon Crusty bread, for passing around the table 1. In a deep skillet or soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the orzo and toast for 2 minutes. Add the zucchini, tomatoes and green beans; season with salt and pepper. Cook until the tomatoes are softened, 8 to 10 minutes. Add the wine and boil for 1 minute. Add the chicken broth and bring to a boil, then lower the heat and simmer for 5 minutes. Stir in the scallions and cook until the orzo is al dente, about 3 minutes. 2. While the soup is working, in a food processor, puree the basil, cheese, parsley, tarragon, pine nuts, garlic, lemon peel and lemon juice. Scrape down the sides and then, with the motor running, pour in the remaining 1/3 cup EVOO. Season with salt and pepper and transfer to a small bowl. 3. Divide the soup among 4 bowls and stir in some pesto. Serve with the bread.

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