Summer Minestra

Ingredients

• 1 carrot sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
• 1 zucchini sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
• 1 summer squash sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
• 1 Japanese eggplant sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
• 1 bulb fennel sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
• 12 to 16 red and yellow cherry tomatoes sliced thinly (about 1/4-inch thick) and dehydrated
• 1 cup cooked white beans
• 1 tablespoon saffron
• 1/4 cup extra virgin olive oil
• 1/2 cup nicoise olives pitted and microwaved for about 3 minutes on high until dry and slightly crispy
• Salt and freshly ground black pepper
• Fleur de sel

Instructions

1. 1
   In a large pot combine dehydrated vegetables and beans. Cover with 4 cups water and bring to a gentle simmer over medium heat for 6 to 8 minutes until the vegetables become re-hydrated and soft. Add more water if needed.
2. 2
   Add saffron, olives, salt, and freshly ground pepper to taste. Return to simmer to allow flavors to develop and check the seasoning again.
3. 3
   To serve, divide among 4 bowls. Finish each serving with olive oil and a pinch of fleur de sel.