Moosewood Daily Special: Minestrone 1

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There are four Minestrone soups in this Moosewood cookbook, one for each

season. Here are the soups for winter and spring.

 

Winter Minestrone

 

* Exported from MasterCook *

 

Winter Minestrone

 

Recipe By : Moosewood Restaurant Daily Special, page 106

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups chopped onions

5 garlic cloves -- (5 to 6)

minced or pressed

1 cup diced celery

2 tablespoons olive oil

1 teaspoon salt

1 cup peeled and diced carrots

1 cup peeled and diced parsnips

1 cup chopped fennel bulb

1 1/2 cups peeled and cubed sweet potatoes

2 teaspoons ground fennel seeds

2 teaspoons dried oregano

1/8 teaspoon dried red pepper flakes -- up to 1/4

1 teaspoon freshly ground dried rosemary

OR 1 fresh rosemary sprig

3 cups canned tomatoes in Juice -- chopped or pur4ed

2 cups water -- up to 3

1/2 cup dry red wine -- (optional)

1 1/2 cups cooked drained kidney beans -- (15-ounce can)

3/4 cup chopped fresh parsley

freshly grated Parmesan cheese -- (optional)

 

Serves 6 to 8. Yields 12 cups. Preparation time: 25 minutes. Simmering

time: 30 to 40 minutes.

 

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 1/2 to 1 cup of water before

reheating, if you want a brothier soup.

 

White and red kidneys are both fine, and if you prefer to substitute

another type of bean, go right ahead.

 

In a large nonreactive soup pot, saute the onions, garlic, and celery in

the oil on low heat for 10 minutes. Stir in the 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 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 to 30

minutes. Add the beans and parsley and cook for another to minutes. Serve

plain or topped with grated Parmesan cheese.

 

Menu ideas: Five-Herb Salad, Kiwi, Orange & Baby Greens, Mediterranean

Orange & Olive Salad, Solstice Salad, Focaccia, Parsley Pesto, or Our

Special Gluten-free Bread. (See separate recipes.)

 

Per 11.25-ounce serving: 178 Calories, 6.7 g Protein, 4.2 g Fat, 30.5 g

Carbohydrates, 0.6 g Saturated fatty acids, 0 mg Cholesterol, 445 mg

Sodium, 2.7 g Total dietary fiber

 

 

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* Exported from MasterCook *

 

Spring Minestrone

 

Recipe By : Moosewood Restaurant Daily Special, page 93

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 cup chopped onions

1 garlic clove -- minced or pressed

2 leeks -- washed and chopped

(white and tender green parts only)

2 celery stalks -- diced

(about 1 cup)

1/4 teaspoon dried oregano

1 teaspoon ground fennel seeds

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 cups Basic Light Vegetable Stock

(see separate recipe)

1 small zucchini -- cubed

(about 1 cup)

1 1/2 cups cooked cannellini

OR other white beans

(15-ounce can -- drained and rinsed)

2 cups shredded greens

such as Swiss chard or kale or spinach

OR beet greens

1 cup fresh or frozen green peas -- (optional)

1 cup cut asparagus -- (2-inch pieces)

(optional)

splash of fresh lemon juice -- to taste

OR cider vinegar

grated Parmesan cheese -- (optional)

 

Serves 4 to 6. Yields 9 to 10 cups. Total time: 45 minutes

 

In this soup, the various green hues of spring and summer vegetables shine

through the clear broth. To add a delicious tang, serve each portion with

a wedge of lemon.

 

Serve a big bowl of Spring Minestrone with a crusty bread and an exquisite

salad for an attractive light meal.

 

Combine the oil, onions, and garlic in a nonreactive soup pot and saute for

about 5 minutes, until the onions soften. Stir in the leeks and saute for

2 or 3 minutes. Add the celery, oregano, fennel, salt, and pepper and

continue to saute for another minutes, stirring occasionally.

 

Stir in the stock and bring to a boil. Reduce the heat, add the zucchini,

and simmer for about 5 minutes. Add the white beans and return to a gentle

simmer. Stir in the greens and, if using, the peas and/or asparagus and

simmer until tender, about 10 minutes. Just before serving, add the lemon

juice or vinegar.

 

Top each serving with Parmesan, if you wish, and serve immediately, while

the greens are at their best and brightest.

 

Per 12-ounce serving: 138 Calories, 5 g Protein, 2.9 g Fat, 24.8 g

Carbohydrates, 0.4 g Saturated fatty acids, 0 mg Cholesterol, 537 mg

Sodium, 6.2 g Total dietary fiber

 

 

 

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