This is the latest shipment from South Central Farms. There is such a varying assortment of food including a couple of grapefruit. Another huge head of romaine has appeared as well, so salad has not disappeared from my diet. One new item that has appeared was a nice bunch of Italian parsley.
While searching for dishes to make that would include parsley, I found this contest winning recipe on Food52 and was sold. Not only did it use the parsley but it used all sorts of of other veggies that I had.
When I think of minestrone, I think of cold brisk air and the hearty tomato based soup warming me up. I decided that making one last wintry soup, before it gets really warm, was called for, especially since we've had a little bit of rain.
The following recipe is a modified version of the Food52 version. I will say that there are endless possibilities of changing this recipe and would all still end up with the same delicious result. I named it the All Season Minestrone because it uses vegetables from all four seasons.
3 tablespoons of olive oil
2 slices of bacon chopped into small pieces
5 spring onions peeled and chopped
2 large cloves of garlic minced
8 medium sized carrots (I used the whole bunch)
1 zucchini + 1 little zucchini chopped
1 potato peeled and chopped
4 cups vegetable or chicken stock
1 15oz can of cooked chickpeas
1 28oz can of peeled tomatoes with juice
one bunch of kale chopped fine (this is maybe about 3 cups)
9 oz of dried tortellini
- Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown.
- Add 2 more tablespoons of oil along with the onions and garlic. Continue to cook stirring occasionally, over medium heat until softened.
- Add the chopped carrots, zucchini, potato and stir around for a minute or two.
- Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a little salt if needed. Bring the soup to a boil then reduce heat to a simmer and cook 30-40 minutes until the potatoes are just tender.
- Add the kale and the tortellini and continue to cook over a simmer until both are tender and cooked through. Serve garnished with a spoonful of pesto, a few drops of aged balsamic vinegar, and some Parmesan cheese.
whole bunch of parsley
1 tablespoon of almonds
1 tablespoon of pepitas
3 garlic cloves
2 tablespoons of Parmesan
3ish tablespoons of olive oil
- Everything was thrown into a food processor and blended together.
|Minestrone with parsley pesto|
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