Instructions: My garnish for this summer version of minestrone is an all-too-short-lived delicacy: female zucchini blossoms - the sweetest, most succulent vegetable you can imagine. If you grow your own zucchini, the females are the blossoms from which the zucchini grows. These blossoms have a thick, fleshy inner stalk and wont last much longer than a day or two after picking. The male blossoms, which grow along the stalk of the plant, dont produce fruits. These are also good, though to my taste, not nearly as desirable as the females. Serve this soup as they do in the summer in Milan, at cool room temperature. - Aliza Green

To make pesto: Place the olive oil, garlic and pine nuts in a food processor or blender and process to a paste. A handful at a time, add the basil leaves and process again until a bright green paste forms. Set aside.

To make soup: In a large soup pot combine the cranberry beans, tomatoes, leeks and stock. Bring to a boil, reduce the heat and simmer for 15 to 20 minutes or until the beans are almost tender. Skim off any white foam that rises to the surface. Add the romano beans, yellow squash, zucchini and ditalini and bring back to a boil. Reduce the heat and simmer for 5 to 8 minutes or until the pasta is cooked through and the romano beans are tender.

Just before serving stir in the zucchini blossoms, then remove the pot from the heat. Season to taste with salt and pepper. Divide the soup among serving bowls. Top each with a generous spoonful of the pesto. Combine the grated Parmigiano and romano cheeses in a small bowl and serve with the soup.

Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.

Remove immediately and plunge into cold water. Skins should slip off easily. -

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.