Ahhh… the cooler nights of fall are upon us now and it’s time to enjoy a warm soup in the evening. This soup is wonderful! Adapted from a favorite cookbook: “Moosewood’s Daily Special”, it highlights the end of the seasons bounty from our summer organic vegetable gardens. Here at the Lodge we enjoy it with a rustic loaf of bread, glass of local syrah and perhaps a slice of Chef Ron’s warm orchard pear tart for dessert.

Bon appetit!

Moosewood’s Autumn Minestrone

Ingredients
2 tablespoons canola oil
1 cup chopped onions
3 garlic cloves, minced
21⁄2 cups peeled and cubed winter squash (acorn, butternut or delicata)
2-3 celery stalks, diced
1⁄2 cup peeled and diced carrots
1 1⁄2 cups cubed potatoes
1 cup cubed sweet potatoes
1 teaspoon dried oregano
1 1/2 - 2 teaspoons salt
1⁄2 - 1 teaspoon freshly ground black pepper
6 cups water
4 cups chopped kale (or 3 c kale and 1 c swiss chard)
1 1⁄2 cups cooked or canned cannellini beans(15-ounce can, drained)
1/4 cup minced fresh parsley
1/4 cup chopped fresh basil
imported parmesan, shaved to garnish

Instructions

1. Warm the oil in a large soup pot on medium heat.
2. Add the onions and garlic, and saute for 5 minutes.
3. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10
minutes or until the potatoes are almost done.
4. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
5. Add fresh parsley and basil to taste.
6. Serve immediately garnished with shaved parmesan curls.

Autumn Minestrone Soup