DEBORAH CROMBIE: A few weeks ago some of our readers suggested that we have a SOUP DAY, to give us all a chance to share our favorite soups. Tis' the season, to be sure!
But, boy, did this take some head scratching on my part. So many soups, so much to love. I'd already posted my most often cooked WHITE BEAN AND SPINACH SOUP. Hmm, what should come next on my list? BLACK-EYED PEA SOUP WITH ARKANSALSA from Crescent Dragonwagon's beloved DAIRY HOLLOW HOUSE SOUP AND BREAD BOOK? Oops, I've done that one, too.
After much more deliberation (and stomach rumbling) I decided on a classic minestrone. This could alternately be titled Clean Out the Fridge Soup, as it uses lots of stuff and is very adaptable.
CLASSIC MINESTRONE SOUP
4 TBS extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, scrubbed and chopped (I never both to peel, loses vitamins)
2 medium celery ribs, chopped
1/4 cup tomato paste
2 cups chopped seasonal vegetables (potatoes, butternut squash, zucchini, or green beans all work. If using green beans--my fave--I first blanch for a minute, then cut in 1 inch pieces. A combination of any of the above is good!)
4 cloves of garlic, minced
1/2 tsp dried oregano
1/2 tsp thyme
1 28 oz can diced tomatoes, with liquid. (I use San Marzano tomatoes and just squish them with my hands.)
6 cups vegetable broth
1 tsp sea salt
2 bay leaves
A pinch of red pepper flakes
Freshly ground black pepper
1 cup whole grain small pasta
1 can Great Northern or cannellini beans, rinsed and drained
2 cups baby spinach or other tender green
2 tsps fresh squeezed lemon juice
Freshly grated Parmesan or Romano cheese
Warm 3 tablespoons of the olive oil in a large stockpot or Dutch oven. Once oil is shimmering, add chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring, until vegetables have softened, 7 to 10 minutes.
Add seasonal vegetables, garlic, oregano, and thyme. Cook until fragrant, stirring, about 2 minutes.
Pour in diced or smushed tomatoes with their juices and broth. Add salt, bay leaves, and red pepper. Season generously with freshly ground black pepper.
Raise heat to medium high and bring soup to a boil. Reduce heat to a gentle simmer for about 20 minutes.
Add pasta, beans, and less tender greens, if using, like kale or chard. Cook for about 15 minutes, or until pasta is tender. If using spinach, add when pasta is done, stir just enough to wilt.
Remove pot from heat and remove the bay leaves. Add lemon juice and extra olive oil. Taste and season with more salt, until the flavors really pop. Serve with extra lemon and a drizzle of top-notch olive oil. Garnish with grated cheese. (The soup will be vegan without the cheese.)
Serve with a green salad and crusty bread. Delish!! I can't tell you how good this soup smells!
REDS AND READERS, now it's your turn!
