[photo to come]
I picked up our first CSA box today with excitement and a bit of trepidation. Would there be tons of collards? Would there be too much squash? Too many peppers?
While we are swimming in peppers now, it is not too bad. The box had apples, bell peppers, jalepeno peppers, okra, tomatoes, and delicata squash. Pretty colors and nice 'specimins' - especially the tomatoes which are gorgeous big beefsteak.
Tomorrow is Thursday soup night so tonight I will make this:
The Moosewood Collective
Moosewood Restaurant Daily Special
When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.Yield: Makes 12 cups; serves 6 to 8
2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash*
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
Moosewood Restaurant Daily Special by the Moosewood Collective
Per 12-ounce serving: 137 calories, 3.9 g protein, 3.9 g fat, 23 g carbohydrates, 1 g saturated fatty acids, 0 mg cholesterol, 744 mg sodium, 4.2 g total dietary fiber
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