Sunday, September 27, 2015

♥ a delicious fall soup.

with the weather already getting chilly-what better way to warm up
than with a hot and simmering soup, made with just about every veggie?

i tried a variation on this late summer vegetable minestrone by martha stewart and
i am happy to add it to my repertoire before things start getting really frigid in new england!


1/4 cup of olive oil
2 small onions chopped
3 large garlic cloves, minced 
3 carrots, peeled and cut crosswise into 1/4 inch rounds
2 celery stalks, cut crosswise into 1/4 inch pieces
1 bunch of red swiss chard- leaves torn into 4 cups & stems cut to 1.5 cups
4 medium ripe tomatoes, diced
coarse salts and freshly ground pepper
2 medium zucchini or yellow squashes, diced
1 parmesan rind or 1/4 cup of grated parmesan cheese plus more for topping
1 can of butter or cannelini beans, drained and rinsed


1) heat oil in a large pot over medium heat. add onions and garlic, stirring occasionally
until onions are translucent, about 5 minutes.
2) add carrots, celery and chard stems and leaves- stir and cook another 10 minutes
3) add tomatoes and 2 tsp of salt. cook another 5 minutes
4) add zucchini, 5 cups of water, parmesan and beans
5) bring to a boil, then reduce to a simmer
6) cook until vegetables are softened, about 25 minutes
7) season with salt and pepper and serve immediately,
topped with parmesan cheese.
8) freeze for up to 3 months :)

* be aware that swiss chard has a very strong, singular flavor- so if you
are not a fan, you may want to swap them for greens with a more subtle flavor,
like baby spinach or kale!

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