Soup for an Autumn Meal

       There is a chill in the morning and the evenings are cool, the leaves are starting to turn and the cicadas are winding down. Autumn is officially here.

       The Farmer's Market will be open for a few more times and then we settle in for the new season. The new gorgeous season! Oktober Fest and Halloween are on the calendar and time to think about canning and baking....at last!

       The weather change leaves me craving the more substantial veggies such as carrots, potatoes, and squash and so I am happy to share with you my very favorite and very hardy Minestrone Soup.

       This recipe has eight generous servings (maybe more depending upon your portions) and what I do is make the soup without the beans. I then take half of that soup to freeze and then add the beans (2-3 cans) to the half I am going to serve. When I defrost the remainder of the soup maybe weeks later, I heat it and then add 2-3 cans of beans plus all the delicious garnishes.

WHITE MINESTRONE SOUP

2- 3 cans Navy Beans*

Olive Oil

6 garlic cloves, chopped

3 leeks, cleaned & sliced (use white part only)

3 carrots, sliced thinly diagonally

2 cups sliced Savoy cabbage

3 new potatoes cut into bite sized cubes

1 TB oregano

½ tsp thyme

¼ tsp red pepper flakes

8 cups vegetable stock or broth

2 bay leaves

½ lb green beans, cut diagonally

sea salt & fresh ground pepper

1 bunch red chard or collard greens, but into strips

topping:

chopped parsley

fresh grated Parmesan cheese

thin, small lemon slices

homemade Croutons

1. Heat 2 TB olive oil in pot over medium heat, saute leeks and garlic for about 5 or so minutes or until translucent.
2. Add 2 more TB olive oil, the carrots, potatoes, savoy cabbage, oregano, thyme and red pepper flakes and saute, stirring frequently, for about 8-10 minutes. If veggies start to stick, add ¼ - ½ C of the broth.
3. Add the broth, green beans, chard, bay leaf, salt and pepper. Bring to a boil then reduce heat, cover and simmer for about 20 to 30 minutes until veggies are tender but not overcooked.
4. Add the drained, rinsed beans and heat until beans are warmed.
5. Ladle into soup bowls and top each with grated Romano cheese, parsley, croutons and a few lemon slices. (The lemon slices give this soup a surprising tang - delish!).

*(If you wish to freeze part of this soup ladle out before adding the beans. Then freeze and add another can or 2 of beans when you reheat. In that case, you may want to only use 2 cans of beans - see what looks good to you.) ENJOY!!