Moosewood Daily Special: Minestrone 2

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Autumn Minestrone

Summer Minestrone

 

* Exported from MasterCook *

 

Autumn Minestrone

 

Recipe By : Moosewood Restaurant Daily Special, page 67

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons canola or other vegetable oil

1 cup chopped onions

2 garlic cloves -- minced or pressed

2 1/2 cups peeled and cubed winter squash*

2 celery stalks -- diced

1/2 cup peeled and diced carrots

2 1/2 cups cubed potatoes

1 teaspoon dried oregano

2 teaspoons salt

1/2 teaspoon ground black pepper

6 cups water

4 cups chopped kale

1 1/2 cups cooked or canned cannellini beans

(15-ounce can -- drained)

 

Serves 6 to 8. Yields 12 cups. Total time: 45 minutes

 

* We recommend a firm, rich winter squash, such as acorn, delicata, or

buttercup.

 

When a dark chilly afternoon in October portends a killing frost, gather

the last of the gardens bounty and make a steaming pot of soup for dinner.

This recipe makes a generous amount that will feed a family for more than

one satisfying meal.

 

Warm the oil in a large soup pot on medium heat. Add the onions garlic,

and saute for 5 minutes. Add the squash, celery, carrots, potatoes,

oregano, salt, pepper, and water and cook for 10 minutes or until the

potatoes are almost done. Add the kale and beans and simmer for another 5

to 7 minutes, until the kale is tender and the beans are hot.

 

Serve immediately.

 

Per 12-ounce serving: 137 Calories, 3.9 g Protein, 3.9 g Fat, 23 g

Carbohydrates, 1g Saturated fatty acids, 0 mg Cholesterol, 744 mg Sodium,

4.2 g Total dietary fiber

 

 

 

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* Exported from MasterCook *

 

Summer Minestrone

 

Recipe By : Moosewood Restaurant Daily Special, page 94

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Cakes And Frostings

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons olive oil

2 onions -- chopped

(about 2 cups)

3 garlic cloves -- minced or pressed

1 1/2 teaspoons salt

2 carrots -- peeled and chopped

(about 2 cups)

1/4 pound green beans

stemmed and cut Into 1-inch pieces

(about 1 1/4 cups)

2 cups diced zucchini

2 large tomatoes -- diced

(about 2 1/2 cups)

1/2 cup fresh or frozen corn kernels

1/4 cup chopped fresh basil

(2 tablespoon dried)

2 tablespoons minced fresh marjoram

(2 teaspoons dried)

4 cups water or vegetable stock

1 1/2 cups cooked navy beans

OR Roman beans

(16-ounce can -- drained) *

2 tablespoons fresh lemon juice

1/4 cup chopped fresh parsley

grated Parmesan or Asiago cheese -- (optional)

 

*1/4 cup of dried beans will make about 1 1/2 cups of cooked drained beans.

If you prefer home-cooked beans to canned ones, see separate cooking

instructions.

 

Serves 6 to 8. Yields 11 cups. Preparation time: 25 minutes. Cooking

time: 35 minutes

 

Summertime is when vegetables are clearly in their glory--juicy, aromatic,

tender, and full of flavor. It's the perfect season for this colorful

minestrone, bursting with carrots, zucchini, tomatoes, and corn. Pick the

youngest, most tender vegetables you can find and feel free to experiment

with other vegetable combinations. Summer Minestrone inspires improvisation.

 

The recipe calls for either navy beans or Roman beans (habichuelas

romanas), their larger counterparts. Both work well, and just 1 1/2 cups

of cooked bears adds body to the soup without altering its light, brothy

character.

 

In a soup pot on medium-high heat, combine the oil, onions, garlic, and

salt and saute for about 10 minutes, stirring frequently. If using dried

basil and marjoram, stir them in. Lower the heat to medium and add the

carrots and green beans, cover, and cook for 10 minutes, stirring

occasionally to prevent sticking.

 

Add the zucchini, tomatoes, and corn, cover, and cook for minutes. If

using fresh basil and marjoram, stir them in and cook for 2 minutes. Add

the water or stock and the navy or Roman beans, bring to a boil, Lower the

heat, and gently simmer for 10 minutes. Stir in the lemon juice and parsley.

 

Serve hot with grated cheese sprinkled on top, if you like.

 

MENU IDEAS: Arugula & Warm Mozzarella Salad, Orzo & Pesto Stuffed Tomatoes,

Mediterranean Orange & Olive Salad, Summer millet Salad and Focaccia. See

separate recipes.

 

Per 10.5-ounce serving: 117 Calories, 5.3 g Protein, 1.9 g Fat, 21.8 g

Carbohydrates, 0.3 g Saturated fatty acids, 0 mg Cholesterol, 469 mg

Sodium, 2.6 g Total dietary fiber

 

 

 

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