Season-Straddling Vegetable Soup
Conducive though they are to so very many culinary pleasures, the seasons of the year seem to conspire against the very concept of vegetable soup. During summer, when vegetables in the garden are plentiful, everyone is far too hot to be thinking much about soup. And by winter, when a steaming bowl of the stuff sounds warm and inviting, there is nothing but snow and memories left in the vegetable garden.
The trick, therefore, is to catch it at just the right moment — the sweet spot at the turn of the calendar. When the nights begin to cool but your garden is still prolific, that is the time. Jump on it before it is too late. Make soup from vegetables.
The recipe below can serve as your guide, but it doesn’t matter that much what vegetables you use; use whatever is forthcoming. Flavor with whatever herbs are still producing. As winter squash and other late producers arrive, you can begin to work them in as well.
The basic concept is simply to sauté the heavier, slower cooking vegetables first, and add in the softer ones later. We include onions or similar early on, during the sauté, but add the garlic later because we like the stronger flavor this imparts, but different folks have different opinions. However you do it, it’s a great way to make use of your produce and warm the first chilly hints of fall.
Season-Straddling Vegetable Soup
Equipment:
Large Soup Pot
Ingredients:
4 tablespoons olive oil
1 medium white or yellow onion, diced (about one cup)
3 carrots, peeled and chopped
3 stalks of celery or Swiss Chard, both ribs and leaves, chopped
2-3 medium zucchini, chopped
2-3 medium summer squash, chopped
4-6 cloves garlic, minced, or more if you’re daring. (Be daring.)
2 teaspoons dried basil
1 teaspoon dried oregano
4 quarts of homemade bone broth (see instructions from Mrs. Jaure), or your preferred vegetable or chicken broth
One 15 ounce can kidney beans, drained and rinsed thoroughly
One 15 ounce can white cannellini beans, drained and rinsed thoroughly
One 28 ounce can crushed tomatoes or 2-4 sun ripened fresh tomatoes peeled and chopped (optional)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups ditalini or small shell pasta
3 cups tender, leafy greens, chopped (such as Swiss chard, spinach or kale)
One large bunch fresh basil leaves, chopped
2-4 ounces freshly grated Parmesan cheese
Heat olive oil over medium-high heat in a large soup pot. Sauté onions, celery/chard, and carrots (or other firm vegetables you have on hand) until tender, 8-10 minutes. Add zucchini and summer squash (or other soft vegetables you have on hand). Sauté for a few additional minutes, adding minced garlic and dry spices for the last 45 seconds of cooking.
Stir in broth, tomatoes (if using), salt, and pepper. Bring to a boil, then reduce heat to medium-low. Simmer 20-30 minutes.
Add the pasta and cook until al dente, 9-11 minutes. Stir in rinsed beans and chopped, leafy greens. Cook a few more minutes, or until greens are fully wilted. Check seasoning. Add more salt and pepper if needed.
Serve in bowls topped with a drizzle of olive oil, Parmesan cheese, and fresh basil — or other herbs you have handy.
Notes:
If you have made fresh pesto recently, consider adding a spoonful to each bowl.
Crusty bread is lovely served on the side, or garlic toast in the bowl itself with soup ladled over the top.
