Loading up the ladle

This is not one of those 5 ingredient recipes, that is for sure, but don't be afraid. Despite the rather long list of lovely parts, the resulting whole comes together pretty quickly, and is more than worth a bit of prep.

Again, we are in Soupville, and this one calls itself a Minestrone in the original recipe (from Bon Appetit). However, (not that I'm pedantic, you understand!) a minestrone generally contains pasta, and this one notably does not. Despite this, it does contain a plethora of lovely veggies, including some hunger-quelling potatoes, and was thus more than satisfying (served with a hunk of bread to mop up the bowl, of course) for my tableful of large appetites. As for 'pistou' the delicious topping on the soup, this is a French version of pesto, although it does not contain pine nuts.

So grab that ladle like you mean business and scoop up some colorful bowls of (non-authentic, but nonetheless delicious) French/Italian Minestrone, and rake in the compliments.

Kale Minestrone with Pistou
Serves 6

2 TBSP olive oil
4 oz chopped pancetta
1 large onion, chopped
1 leek, thinly sliced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
1/2 tsp crushed red pepper flakes
2 tsp chopped fresh oregano
2 tsp chopped fresh rosemary
2 bay leaves
salt
2 TBSP tomato paste/puree
1 28oz can whole peeled tomatoes, drained
1 2oz parmesan rind
2 15oz cans cannellini beans, drained with liquid reserved
1/2 tsp ground black pepper
12 oz baby potatoes, cut into 1/2" pieces
1 bunch Tuscan/Lacinato kale, stems removed and sliced

For Pistou:
2 garlic cloves
1 cup fresh basil leaves
1/2 cup olive oil
3 TBSP grated parmesan
1 tsp grated lemon zest
salt to taste

1. Saute the pancetta in the olive oil over a medium heat in a large saucepan.
2. Once it is browned around the edges, add the onion, leek, carrots, celery, garlic and red pepper flakes and a sprinkle of salt.
3. Cook, stirring, until the onion is translucent and the carrots are getting tender - about 10-12 minutes.
4. Stir in the tomato paste and cook for a couple of minutes until it starts to darken, then add the tomatoes, using your hands, or kitchen scissors to break them down into chunks. Add the herbs, black pepper and the parmesan rind.
5. Add to the reserved water from the beans, enough water to make it up to 6 cups of liquid, then pour this into the pan and stir to combine.
6. Bring to the boil, and then stir in the potatoes. Reduce the heat and simmer until the potatoes are tender (about 20 minutes).
7. While the soup if simmering, make the pistou: put the basil and garlic cloves in a food processor and pulse until finely chopped. Add the oil, parmesan and lemon rind and pulse to combine.  Season with salt to taste.
8. Once the potatoes are tender, taste the soup and add more salt and pepper if desired. Add kale and white beans and cook for a further five minutes to cook the kale and heat the beans through.
9. Serve soup with a dollop of pistou on top, and a sprinkling of more fresh grated parmesan.

In survivalism mode!

Nope, not moving into a cave and stockpiling beef jerky, but rather loading up the freezer. It is soup season, and as someone who regularly over-caters, this is a good thing, as I can load up my freezer with tubs of soupy goodness for the days when any effort is too much effort. You can make all the anti-Cali jokes you like, but it is layers weather here, and it has been mighty wet too. Cold and damp are two things that have the kind of relationship, whereby feeling one, makes you feel even more of the other. No kidding, I actually had to wear a hat when walking the dogs today!

So soup is the order of the day, and expect to see a few new bowl-shaped recipes appearing here in the next few weeks, at least until the weather perks up. This one is a particular new favorite around here, as it is packed with squash, of which there is a healthy glut in stores right now, quinoa, which fills bellies very nicely, thank you very much, and the kind of spices that make one feel instantly warmer from the inside.

So grab a spoon and enjoy (while sitting with a blanket over your knees and wearing fuzzy socks to protect those toesies!)



Squash and Quinoa Soup
adapted from The Great American Slow Cooker by Bruce Weinstein and Mark Scarborough
Serves 8

8 cups chicken broth
6 1/2 cups (2 lbs) peeled seeded and chopped butternut squash
2 2/3 cups lite coconut milk
1 large onion, chopped
1 1/3 cups white quinoa
4 tsp curry powder
1 tsp salt
1/4 tsp cayenne pepper (more if you like more heat)
1 tsp ground cardamom
plain yoghurt and snipped chives to serve

1. Mix together all the ingredients in the slow cooker.
2. Cook on low for 6 hours, or until squash and quinoa are both very tender.
3. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth. Heat for a further 15 minutes in the slow cooker if needed.
4. Serve in bowls with a dollop of yoghurt and some chives sprinkled over the top.