Autumn Minestrone Soup

Autumn Minestrone Soup

 

  2 medium carrots, diced

1 medium onion, chopped

       1 tablespoon olive oil

 3 cloves garlic, minced

      6 cups vegetable broth

  2 1/2 cups diced Yukon gold potatoes

2 1/2 cups diced butternut squash

1 medium zucchini, sliced into half moons

2 cups diced tomatoes

2 1/2 tsp finely minced fresh rosemary 

2 1/2 tsp minced fresh thyme 

 2 bay leaves

Salt and freshly ground black pepper

2/3 cup dry small shell pasta

2 cups packed chopped kale, thick ribs removed

2 cups red kidney beans, cooked

Shredded parmesan cheese, garnish

1.      Heat olive oil in a large pot over medium-high heat.

2.      Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.

3.      Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste.

4.      Bring to a boil then and stir in pasta.

5.      Cover, reduce heat to medium low and and simmer until veggies are nearly tender, about 15 minutes.

6.      Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer.

7.      Remove bay leaves, serve warm with parmesan cheese.

Bean Corn and Squash Stew

Bean Corn and Squash Stew

A very hearty and warming soup for those chilly nights when you need to warm up your bones. Three sisters is a Native American term. It refers to companion planting of climbing beans, corn, and winter squash. The corn would be the pole for the beans and the squash would be the cover to deter weeds.

2

1 quart of vegetable broth

One 1 ½ pound butternut squash, peeled and cut into 1-inch cubes

4 cups fresh corn kernels (cut from about 6 ears)

2 cups cooked kidney beans

¾ cup chopped basil leaves

¼ cup plus 2 tablespoons olive oil

1 large onion coarsely chopped

2 red bell peppers coarsely chopped

1 teaspoon ground cumin

1 tablespoon fresh oregano

2 teaspoons hot paprika

salt and freshly ground black pepper

1. In a large pot, heat 2 tablespoons of the oil.

2. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened about 8 minutes.

3. Add the cumin, oregano and 1 teaspoon of the paprika and cook, stirring, until fragrant, about 4 minutes.

4. Add the broth, squash, and corn and bring to a boil.

5. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes.

6. Add the kidney beans and cook until the beans are hot.

7. Puree in a food processor ½ cup of the basil and add to the pot.

8. Season with salt and pepper.

9. In a small saucepan, heat the remaining ¼ cup of oil.

10. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant.

11. Transfer to a small bowl.

12. Ladle the stew into bowls.

13. Swirl in the paprika oil, sprinkle with the remaining ¼ cup of chopped basil and serve.