Winter Vegetable Soup
Posted by Jeanne on February 3, 2014
We had a really good soup tonight. It was not at all what I planned – the menu for the week says “minestrone” but while I was making it, things took a different turn and it ended up very unlike a minestrone.
Curt said to me at dinner tonight, “This soup is really good. You should write down the recipe.” And then it dawned on me that I actually have this “blog” where once upon a time I posted things about food, including recipes. So here I am, blogging! Look at me!
Unfortunately, since I totally lost the plot on the blogging thing, there is but a single picture of this dish, and it was taken with my phone.
Winter vegetable soup
2 TB olive oil
1 medium onion, chopped (about 1 C)
3 – 4 medium carrots, chopped (about 1 C)
3 – 4 ribs of celery, chopped (about 1 C)
6 C vegetable or chicken stock (note: if you are feeding actual vegetarians, use veggie stock. Vegetarians don’t eat animals. Stock is made of animals. I can’t believe I have to note this.)
1 14.5-oz can tomato sauce
1 14.5-oz can diced tomatoes, drained
2 14.5-oz cans chickpeas (or any beans you like, really)
2 – 3 sprigs fresh thyme, or 0.5 tsp dried
1 C uncooked pearled farro
3 – 4 C chopped kale
3 – 4 C cubed butternut squash
3 – 4 TB prepared pesto (I used pesto from the garden we froze over the summer. In a jar would be fine too.)
(Perhaps I should use a few more parentheticals? Perhaps not.)
Salt & pepper
Warm the olive oil over medium heat in a really, really big, heavy pot. Add onions, carrots and celery and sprinkle with a bit of salt and pepper. Cook, stirring often, until the onions are nearly translucent (about 10 minutes). Add stock, tomatoes, beans and thyme and bring to a boil.
Lower heat to a simmer and add farro, kale and squash. Cover and simmer until the farro and squash are cooked but not mushy, about 15 – 20 minutes. Stir in pesto and season with salt & pepper to taste.
Eat with some sourdough your lovely husband made with starter he got from coworkers.