Thursday, September 7, 2017

When Summer Begins to Fade ... and The Best Minestrone Soup Recipe







The air is still with the fragrance of dirt and fallen leaves,

and the light is dull and flat.


The birds are quiet, no singing this morning,

I think they're tired after the storm.


There is the sound of casual productivity as my neighbor

washes her parents' cars and sprays off the drive.


"Cooler today", said the forecaster "a high of 99" - it's a beginning... 


But, the white Staub pumpkin is out on the stove to hurry Autumn in, and 

I am off to market to buy ingredients for the best minestrone soup.


I will just turn on the air and happily pretend Fall has arrived.




  
 MINESTRONE SOUP
- Serves 6-8 -


Good Olive Oil
(I love Olio Santo Olive Oil, I think it's the best)
4 oz pancetta or bacon - 1/2 inch diced
2 cups carrots - 1/2 diced
1 1/2 cups chopped yellow onions
2 1/2 cups gold potatoes quartered
1 1/2 tbs minced garlic
2 tsp chopped thyme - fresh
26 oz can Chopped tomatoes
8 cups chicken stock
1 bay leaf
15 oz can cannelloni beans, drained and rinsed
2 cups small pasta - cooked
1/4 cup white wine
8-10 oz baby spinach leaves
2 tbs store bought pesto
Plenty of grated Parmesan cheese and more for the table
Red pepper flakes


Heat 2 tbs of olive oil medium heat in Staub Cast-Iron Pumpkin Cocotte/stock pot, cook pancetta/bacon for 6-8 minutes until light brown.  Add onions, carrots, garlic, thyme, for 8-10 minutes until vegetables soften.  Add tomatoes and cook for 3 minutes, chicken stock, bay leaf, 1 to 1 1/2 tsp  kosher salt ("to taste" as my mom use to say) and 1 1/2 tsp pepper, a dash to one teaspoon of red pepper flakes.  

Bring to a boil, add potatoes, white wine and simmer uncovered for 30 minutes. Discard bay leaf.  Add beans and cooked pasta.

Heat through, soup should be thick.  Stir in 2 big spoons of pesto, add spinach just before serving, sprinkle with Parmesan cheese and drizzle with Olive oil. Serve hot.

Top with Garlic bruschetta, or sliced Italian bread in the bottom of individual bowls.


Enjoy!






Staub Cast-Iron Pumpkin Cocotte at WilliamsSonoma.com also comes in orange and black







The BEST olive oil! - Olio Santo Extra-Virgin Cold Press Olive Oil at WilliamsSonoma.com









Photo: Maura Endres @m.o.endres - You will want to follow this beautiful Instagram
Minestrone Soup Recipe:  Ina Garten's Winter Minestrone and mine combined


2 comments:

  1. You know I love ANYTHING ITALIAN so I'll make the soup for certain !!!
    Beautiful tabletop, Rie !!!

    ReplyDelete
  2. Fall on the way, and minestrone soup revives some really nice memories of my grandmother, and at the same time gives something to look forward to as the weather here begins to change. Thank you for your beautiful post!

    ReplyDelete

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