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Overgrown pattypans are carved into containers for this chilled soup, which features four kinds of beans and a dozen young vegetables and herbs, picked right before dinner and cooked just until tender.

Source: Martha Stewart Living, July/August 1997



Cook's Notes

Look for the smallest, most tender vegetables available. Other vegetables can be substituted to suit your taste or the season. Large pattypan squashes make beautiful soup bowls for the minestrone.

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