Tuesday, October 15, 2013

Early Autumn Minestrone

We make this soup throughout the fall and winter, and it's always a little different, depending on what ingredients are available.  This week, you can, if you choose, get the following ingredients from your favorite local school farm: onions, garlic, summer squash, celery, carrots, potatoes, and kale.  Not a bad haul!  Also, if you canned any Big Red Farm tomatoes this summer, they'd be great in here too.  If not, a can of diced tomatoes will do nicely.

Winterbor kale

heavily adapted from the staff of Moosewood Restaurant, via

makes 12 cups (serves 6-8)

2 tablespoons olive oil
1 cup chopped onions (1 large or two smaller)
2 garlic cloves, minced or pressed
2 1/2 cups summer squash, cut into 3/4-inch cubes
2 celery stalks, diced
1/2 cup diced carrots
2 1/2 cups potatoes, cut into 3/4-inch cubes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
5-6 cups water or stock 
1 14.5-oz can diced tomatoes, undrained
4 cups chopped kale
1 1/2 cups cooked or canned white beans, such as canellini (15-oz can, drained)
grated parmesan and chopped parsley, to serve

Curing garlic

Heat oil in a large soup pot on medium heat.  Add the onions, carrots and celery and saute until softened, about 10-15 minutes.  Add garlic and saute another minute or so.

Add the squash, potatoes, oregano, salt, pepper, diced tomaotes, and water or stock and bring to a boil.  Reduce heat and simmer for 10 minutes, or until potatoes are almost done.  Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender.  Serve immediately, garnished with grated parmesan and chopped parsley.

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