With school and work-life back in full swing, throughout September I’ll be sharing a month long series of one-pot, super simple, and inexpensive yet healthful recipes- perfect for those on a student’s budget, with a particularly small kitchen, or with a sparse amount of free time (check, check, check to all of the above!). Limited resources- financial, space, or otherwise- shouldn’t have to put a damper on your nutrition needs or your access to a delicious meal- look no further.
I am always enamored by the turn of seasons- the gradual, yet definitive changes in the smell and brightness of the air, the prospect of new found in something so predicable and cyclic. For today- is there anything better (sexier?) than the air turning just a little bit crisper, breezier, and the option of a thick sweater, in all its glory, enabled the ability to reemerge from the depths of your closet? With September in full swing, the sun setting by 7pm, air conditioners officially off, and chill sneaking through my windows, all I’ve wanted is to cozy up with soup.
Made from the last reaps of this summer’s harvest, today I am so excited to share my Late Summer [Every Vegetable] Minestrone- a light, cleansing, and brothy one-pot soup boasting rustically chunky vegetables, bright lemon undertones, savory white beans, and warmth. The kind of soup that lends itself to being slurped under a wool blanket; the kind of soup that fills the chill. I serve my vegetable minestrone over ½ cup brown basmati rice and with a thick, thick slice of crusty bread (for dunking).
Late Summer [Every Vegetable] Minestrone [makes 6 servings]
2 tablespoons olive oil
1 medium red onion, diced
4 stalks celery, chopped
3 large cloves garlic, minced
4 medium (about ½ pound) carrots, peeled and diced
2 medium (about 1 pound total) field tomatoes, rustically cubed
8 cups filtered water
1 bunch (about 1 pound) green kale, destemmed and roughly chopped
2 cans (15 ounces each) cannellini beans, thoroughly rinsed and drained
zest of ½ a lemon
salt & pepper to taste
In a large Dutch oven or heavy pot, heat olive oil, onion, celery, garlic and carrots over medium heat. Cook for about 10 minutes, sweating the vegetables and stirring frequently to avoid any browning. Stir in tomatoes and continue stirring for an additional 5 minutes or until tomatoes begin to soften.
Increase stove-top heat to high and stir in filtered water, kale, and cannellini beans. Bring to a boil. Reduce heat to low, cover, and allow soup to simmer for 20-25 minutes, or until all vegetables are soft. Remove from heat, stir in lemon zest, salt and pepper, and enjoy!
Nutritional Information [per serving = 2 cups]
225 Calories, 36g Carbohydrates, 5.3g Fat, 11.1g Protein, 9.8g Fiber, 7.8g Sugar
Green kale, field tomatoes, carrots, and red chinook garlic provided by Glen’s Garden Market, a locavore-minded market located just outside the heart of Washington, DC’s Dupont Circle. Glen’s has generously gifted me an eight-week CSA [community supported agriculture], overflowing with organic and chemical free local produce.