Gardening Resources
Winter Minestrone
From Moosewood Restaurant Daily Special
Nothing’s more comforting on a cold winter’s day than a hot cup of hearty soup. Bursting with a multitude of naturally sweet root vegetables and bolstered by red and/or white beans, this hefty soup makes a meal for 6 to 8 people and you may have leftovers. It is, as with many soups, thicker and even more delicious the second day. Add ½ to 1 cup of water before reheating, if you want a brothier soup.
1 ½ cups chopped onions |
5 to 6 garlic cloves, minced or pressed |
| 1 cup diced celery | 2 Tbls olive oil |
1 tsp salt |
1 cup peeled and diced carrots |
| 1 cup peeled and diced parsnips | 1 cup chopped fennel bulb |
| 1 ½ cups peeled and cubed sweet potatoes | 2 tsp ground fennel seeds |
| 2 tsp dried oregano | 1/8 to ¼ tsp dried red pepper flakes |
1 tsp freshly ground dried rosemary or 1 fresh rosemary sprig |
3 cups canned tomatoes in juice, chopped or pureed (or from what you preserved this summer) |
2 to 3 cups water |
½ cup dry red wine (optional) |
1 ½ cups cooked drained kidney beans |
¾ cup chopped fresh parsley |
Freshly grated parmesan cheese |
DIRECTIONS
In a large nonreactive soup pot, sauté the onions, garlic, and celery in the oil on low heat for 10 minutes. Stir in salt, carrots, parsnips, and chopped fennel, and then cover and continue to cook for 10 minutes, stirring frequently. Add the sweet potatoes, ground fennel, oregano, red pepper flakes, and rosemary and simmer for about 5 minutes. If the vegetables stick or begin to brown, add a splash of water. Add the tomatoes, water, and, if using, the wine. Cover and simmer for 20-30 minutes. Add the beans and parsley and cook for another 10 minutes. Serve plain or topped with grated Parmesan cheese.
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