Thursday, December 16, 2010
can you spot me in this picture?
This was inspired by a winter minestrone that Giada De Laurentis recently made on her Christmas special...
I used a different variety of vegetables since we are part of a CSA and I like to use what we get rather than run out and buy more vegetables... kind of defeats the purpose of the CSA!
Adapted from this recipe
2 tablespoons EVOO
2 chopped carrots
2 chopped celery stalks
1 chopped onion
2 cloves crushed garlic
1 large russet potato, peeled and cubed
kosher salt (I used fresh ground Himalayan salt) & fresh ground black pepper
1/2 lb cauliflower florets
1 pound kale
1 cup white corn (had some frozen corn on hand)
32 oz. reduced sodium chicken broth
~ 2 or 3 cups water
14 1/2 oz. can crushed tomato
sprig of fresh Thyme
1 parmesan cheese rind
Heat EVOO in soup pot.
Saute onion, carrots, celery and garlic
stir and cook for about 10 min.
Add potatoes and cauliflower
salt & pepper
Add broth and water
Add crushed tomatoes
Add fresh thyme and cheese rind
Bring to a boil, add corn, reduce heat and let simmer until kale is wilted and veggies are tender.
Season with more salt & pepper if needed.
Don't forget to serve this with rustic bread, the best part is dipping the bread into the soup!