Seasonal Recipe Box: Winter

Winter Vegetable Minestrone

This is a delicious, nourishing, and easy soup to make with what's fresh and wonderful in the farmers market in wintertime.

Ingredients:

• Extra virgin olive oil
• 1 large peeled onion or two leeks, chopped small
• 1 large carrot, diced small
• 2-3 stalks celery (or use celery root, parsley root, or parsley stems), chopped small
• A root vegetable such as turnip, rutabaga, golden beet, or salsify, peeled and diced
• The shredded leaves of a bunch of winter greens such as escarole, lacinato kale, collards, chard, or cabbage (or a combination of these)
• A small can of chopped tomatoes, or a dollop of tomato paste, or some tomato sauce
• Filtered water, beef broth made from grassfed beef, or a combination
• A bouquet garni (herb bundle) made of a bay leaf and a few sprigs of any of the following: thyme, sage, oregano, parsley, rosemary - tied with string
• Salt and pepper to taste
• A splash of red wine vinegar if more acidity is needed
• A grating of hard aged cheese such as parmesan or Capricious or a sprinkle of minced herbs (any of the herbs in the bouquet garni would work) as garnish

Procedure:

1. Use enough oil to coat the bottom of a heavy bottomed stainless steel pan. Heat over medium-high heat.
2. When oil is hot, add onions and sauté, then carrot, celery, root vegetable, and greens in turn, sautéing each for a minute or two before adding the next.
3. Add tomatoes, paste or sauce and sauté until warmed through
4. Add water or broth and the bouquet garni.
5. Cover and bring to a boil and then lower heat and simmer until all is tender.
6. Add salt and pepper and then taste for salt, acidity and spiciness. Add a splash of vinegar if desired.
7. Serve with a grating of cheese on top or a sprinkling of fresh herbs or a grating of black pepper or a drizzle of olive oil.