The scent of fall in the midwest is distinct. It's a swirl of fresh and musty, life and death, change encapsulated in an ephemeral whiff. Leaves darken and brighten, sleeves are supplemented with jackets, then scarves and hoods, the whole system preparing itself for the onslaught of freezing winter but celebrating with a big blast of color before it all turns white and gray.
Since it all must go back to food, I bring you my favorite harbinger of fall: soup. My mom bought all the ingredients for this minestrone and had them sitting on the counter when I walked in the door. This is my mom in a nutshell: "Welcome home! I love you! Now cook!" And gladly, with love, I eagerly grab her always-sharp knives and tear into the mountain of vegetables on the butcher block. That's another thing: making soup is a great way to vicariously hack away at whatever seems to deserve it.
Here's the recipe, to be doubled, tripled, or adapted at will. This makes about 6 quarts.
Minestrone Soup
6 Tablespoons olive oil
2 large leeks, thinly sliced, white and light green part only
4 carrots, chopped
2 zucchini, sliced in half lengthwise and then in slices
8 ounces green beans, halved
4 celery stalks, thinly sliced
12 cups vegetable stock (or chicken stock) (3 cardboard containers of, i.e., Pacific Brand)
2 14-ounce can chopped tomatoes (San Marzano, if you want the best flavor)
2 Tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme
2 14-ounce can cannellini beans
1 cup macaroni (small elbows)
Salt and freshly ground black pepper
Freshly grated Parmesan cheese and chopped fresh parsley, to garnish
1. Heat the olive oil in a large dutch oven or soup pot, add all the fresh vegetables and heat until sizzling. Cover the pan, lower the heat and sweat the vegetables for 15 minutes, shaking the pan occasionally.
3. Add the beans with the can liquid, then the pasta. Simmer for about 10 minutes. Check the seasoning and serve with the Parmesan cheese and parsley
No comments:
Post a Comment