Autumn Minestrone

When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

2 tablespoons canola or other vegetable oil (I use olive oil)

1 cup chopped onions

2 garlic cloves, minced or pressed

2½ cups peeled and cubed winter squash

2 celery stalks, diced (I chop 1 cup of stalks and leaves)

½ cup peeled and diced carrots

2½ cups cubed potatoes

4 cups chopped kale (I remove center ribs)

1 teaspoon dried oregano

2 teaspoons salt

½ teaspoon ground black pepper

6 cups water

1½ cups cooked or canned cannellini beans (15 oz can drained)

Warm the oil in a large soup pot on medium heat. Add the onions and sauté for 5 minutes, then add garlic for 1 minte. Add the squash, celery, carrots, potatoes, kale, oregano, salt, pepper and water, and cook for 15 minutes or until the potatoes are almost done. Add the beans and simmer for antoehr 5 to 7 minutes, until the beans are hot.

Serve immediately with fresh organic bread to soak up every last drop. Leftovers reheat very well.

Makes 12 cups; serves 6 to 8.

epicurious | October 1999

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