This golden fall soup couldn't be easier: it's just vegetables, herbs and water, and once the prep is done, there's really not much cooking to do at all. The ingredient list was inspired by a box of fall vegetables that were donated to us for our classes from a local New York community supported agriculture group, and proves that delicious things can happen when you improvise. We added some wonderful flavor to the soup by adding a smoky dried chipotle pod at the beginning, and, stirred in a fresh infusion.
Serves: 8 to 10
Prep: 20 - 30 min
Main Ingredient: Pumpkin
- 1 whole dried chipotle pepper pod, or ½ teaspoon of dried chipotle
- 1-pound kabocha or butter cup squash, seeded, and diced
- ½-pound onions or leeks, finely sliced
- 2 carrots, scrubbed and diced
- 6 garlic cloves, crushed and peeled
- 1-pound Yukon Gold potatoes, scrubbed, quartered lengthwise, and sliced to form a dice
- ½-pound green beans, topped, tailed, cut into ¾-inch lengths
- ½-pound zucchini, quartered lengthwise and thickly sliced to form a dice (optional)
- 1 bouquet garni (see Ann's Tips)
- 2 teaspoons sea salt
- 2 (14-ounce) cans of cannellini beans, drained and rinsed
- 1 cup small whole wheat elbow macaroni
- Freshly grated Parmesan, to taste (optional)
- Salt and pepper, to taste
- 1 recipe Spicy Gremolata
1. Place all of the soup vegetables into a large pot, except for the canned beans and the macaroni.
2. Add the bouquet garni and 3 quarts of water, or enough to cover the vegetables by 1-inch. Add the salt. Bring to a boil, cover and let simmer gently for an hour or until the vegetables are tender and the squash can be mashed against the sides of the pan. While the soup is cooking, prepare the Spicy Gremolata. (see below)
3. Remove the bouquet garni. Mash some of the squash against the pan to thicken the broth. Add the beans, cook for 10 minutes. Taste for salt. Add the macaroni. Cook until al dente. Stir in the Spicy Herb Pesto and serve immediately with the grated cheese.