I think many of us would agree that in the winter, soups and stews are so comforting. There is something about their warmth and aroma that is deeply satisfying. When I’m not eating at the table, I have a particular bowl that fits nicely in the palm of my hand. I love to spoon soup from it while staring out on the landscape outside my writing window. It is then when I feel particularly satisfied on multiple levels.
Root vegetables in particular work well in soup. When you combine these with homemade stock you have something nourishing and healthy to offer your family. Maybe it just feeds our soul. One of my favorites soups that is on constant rotation is Minestrone. It can literally be any combination of vegetables you choose or have on hand. Add some beans and greens and you are all set.
BRICKYARD FARMS MINESTRONE
INGREDIENTS:
1 medium onion, chopped
3-4 cloves garlic, minced
3 tablespoons olive oil
2 cups sweet potatoes, cut in cubes
2 cups carrots sliced on the bias
2 cups zucchini, cubed
2 quarts homemade chicken or vegetable stock; or 2 cartons organic stock
1 (15 oz) can fire-roasted tomatoes with juice
1 (15 oz) can cannellini beans, drained and rinsed
2 teaspoons Italian seasoning
4 cups baby spinach OR Swiss chard OR kale, stemmed and chopped
Freshly grated Parmesan or pecorino cheese (optional)
INSTRUCTIONS:
In a large pot over medium-high heat, saute onions and garlic in olive oil until soft and translucent. Add carrots, sweet potatoes and zucchini and saute for 4-5 minutes.
Add stock, tomatoes with juice and Italian seasoning. Bring to a boil, then turn down to medium-low and simmer until sweet potatoes and carrots are soft, about 25 minutes.
Add cannellini beans and spinach (or whatever green you choose) simmer just until greens wilt.
Ladle into bowls and top with Parmesan or pecorino.
Serves 6-8
“To feel safe and warm on a cold wet night, all you really need is soup” –Laurie Colwin
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