Cream of the Crop Recipe Week 20: Minestrone-ish

 

Minestrone-ish Soup

When those temps start to dip, I start to dream of soups and stews. This interpretation of a minestrone puts to use a TON of veggies from this week's box.
Hearty and healthy - enjoy! 

INGREDIENTS:

1 onion
1 carrot, peeled
2-3 cloves of garlic
1/2 head of cabbage
1 zucchini

1/2 head of escarole
2-3 tomatoes
6-8 cups of water
1 can beans of your choice - I'm using garbanzo purely because its what I had on hand
1/3-1/2 box of small shaped pasta
2-3 bay leaves
assorted herbs of your choice - I'm using thyme and oregano that I dried from earlier this season
salt and pepper to taste

Soup's on!

1. Prep time: dice your onion and peeled carrot
2. Double time: Over medium heat sauté your onion and carrot in a bit of olive oil (8ish mins). MEANWHILE, chop your garlic and set aside. Also, quarter and then slice your zucchini, chop your tomatoes, and your 1/2 head of cabbage.
3. Let's add: Once your onion and carrot are starting to soften, add your garlic to the pot. Let this cook for 1ish minute before adding the other prepared veg (zucchini, tomatoes, carrot). Pour 6-8 cups of water over the veg. Add bay leaves, herbs, salt and let come to a simmer partially covered (soup will simmer for at least half an hour, until the veg starts to soften). 
4. Meanwhile: Wash and rip the escarole into medium sized pieces. Drain and rinse your beans. 
5. Finishing touches: When you notice the veg is starting to get to your desired softness put on a small pot to boil your pasta. While the pasta water comes to a boil, add escarole by handful into the soup letting it wilt into the broth. Add beans and keep over low heat letting everything combine. 
6. Noodle and serve! Once the pasta is cooked and the soup is thoroughly combined, add the noodles to the soup - feel free to use additional pasta water to thin it further if needed. Taste and adjust seasoning. ENJOY!

Tips and Tricks: Cooking up some squash this fall? Save those seeds! Squash seeds make for an awesome snack. Rinse thoroughly, dry thoroughly, and then roast in the oven with a bit of salt, pep, and any additional seasonings you love! I like to add some curry powder to mine