Autumn Minestrone
Warm the chilly evenings and make good use of the last of the farm’s produce with this hearty soup. Adapted from Epicurious.com. Appeared in Stone Soup on October 9, 2006.
2 Tbs canola or other vegetable oil
2 ˝ cups potatoes, peeled and cubed
1 medium onion chopped
1 tsp dried oregano
2 garlic cloves, minced
salt and pepper to taste
2 ˝ cups buttercup or other winter squash
6 cups water
2 stalks celery, diced
4 cups greens (kale, collards, spinach) chopped
2 carrots, scraped and diced
1 ˝ cups canned cannellini or kidney beans, drained
1 ˝ cups diced, canned tomatoes (optional)
Cut squash in half, remove seeds, then peel and cut flesh into cubes.
Heat oil in a large pot over medium heat. Add onions and sauté about 5 minutes, and then add garlic and sauté, stirring constantly, about 1 minute more. Add remaining vegetables, seasonings, and water, and cook until potatoes and squash are almost done, about 10-20 minutes. Add greens, beans, and tomatoes simmer about 5 minutes more, until greens are tender and beans are hot.
Taste and adjust seasonings. About 6-8 servings.
Revision 3. Last edited Sun 16 Oct 2011 4:07pm by NaomiSofer