The Big Soup

I've been doing my minestrone research; minestrone means "the big soup" and comes from a style of cooking the Italians call "cucina povera"- the poor kitchen. Like most provincial food, it is based on what is abundant- so use what you got.

You might enjoy a Minestrone. You might not think you like minestrone, but you will. No soggy veggies in this one.

I've had a Minestrone Renaissance- I cook everything al dente, garnish it with plenty of fresh basil and freshly grated parmigiano reggiano from my great grandmother's Italian wooden cheese grater, and pair it with a hunk of delicious warm bread. Minestrone uses the vast majority of the ingredients in the summer harvest, and with some technique- it is a perfect light summer dinner. Give it another try.

How to make it:

Start with a base of sauteéd onions and garlic cooked in butter and olive oil until they are translucent. Add your herbs (rosemary, thyme, fresh oregano or marjoram). Add stock and water in ratio with the amount of soup you want. While the stock is coming to a boil, prepare your ingredients.

Potatoes- cubed

Zucchini- cut in thick rounds, half moon, or quarters

Tomatoes- quartered

Peppers- sliced

Chard- cut into strips

Basil- cut into thin strips

Cannellini Beans- cooked, rinsed

Salt and freshly ground pepper

Add the potatoes to the stock and boil until tender. Add the beans.

Meanwhile, sauté the chard with salt and butter. In a separate pan, sauté the zucchini and sweet peppers just until al dente with more fresh herbs and salt and pepper.

When the potatoes are ready, combine the zucchini, peppers, chard, fresh tomatoes, and 1/2 the basil . Let simmer for a minute. Salt and pepper to taste. Serve in a large flat bowl and garnish with fresh tomatoes, basil, fresh shaved Parmigiano-Reggiano, and a dash of cream. (The secret to adding pasta shells is to pre cook them and add them at the end)

Creamy Potato Kale Soup with Leeks

This Potato Leek soup has been on my favorites list for the past 10 years. It's from Mollie Katzen's Moosewood Cookbook. Click here for more of her recipes. The main ingredients for this soup are in the CSA box, (hope you dried some of that dill.)

Ingredients:

1 cup finely chopped onions

2/3 finely chopped leeks

1/2 Tsp salt

1 Tbsp vegetable oil

4 c. vegetable stock (We like Rapunzel's pure organic w/ sea salt and herbs)

4 c. coarsely chopped potatoes

1/4 tsp ground fennel

1/2 c. finely chopped celery

2 tbsp white wine

1/2 tsp dried dill

2 tsp dijon mustard

1 1/2 tbsp minced fresh basil

2 tbsp minced scallions

1/2 c. evaporated milk

4 c. loosely packed shredded kale

salt and pepper to taste

squeeze of fresh lemon

Directions:

In a soup pot sauté onion, leeks, and salt in oil on very low heat until tender. Add stock and bring to a boil. Add potatoes, fennel, celery, wine, and dill. Simmer 20 minutes, covered, until potatoes are tender. Puree soup in blender until smooth. Return to pot and stir in mustard, scallions, basil and evaporated milk.

In a separate pot, boil kale in just enough water to cover. When tender drain and add to soup. Salt and pepper to taste.

Potato Season

Who doesn't love potato season? We are so excited to be getting these little gems in our share each week. Below is one of my favorite recipes, and it knocks off three veggies from the share!

Potatoes and Chard with Green Curry Sauce

(from Jack Bishop)

1 Tb roasted peanut oil

3 medium garlic cloves, minced

1 Tb minced gingerroot

1 14 oz can unsweetened coconut milk, with 1.2 C thickened cream skimmed and reserved

1 - 2 Tbs green curry paste (from an Asian grocery)

1/2 C water

2 lbs potatoes, cut into large dice

4 oz chard (leaves only), thinly sliced

1/2 C packed fresh cilantro leaves

1 Tb lime juice

Heat oil in a Dutch Oven over medium until shimmering. Add garlic and ginger and cook about 1 minute. Add coconut cream and curry paste. Simmer briskly until the liquid in the coconut cream evaporates and the mixture forms a very thick paste that sizzles in the pan, 2 - 3 minutes.

Add coconut milk, water, potatoes, and 1/2 tsp salt and bring to a boil. Simmer, covered 20 minutes. Stir in chard and cook 5 mins more. Stir in cilantro and lime juice. Serve with rice.

Potato Heaven

I LOVE potatoes intensely. So why not dial it up a notch and smother them with other luscious ingredients? Usually I reserve bacon for use in making otherwise uber-healthy greens taste amazing, and melty cheese is a known winner. Add those elements to potatoes, and the results are stratospheric. Here is how to do it from the now defunct (boo) Gourmet.

• 3 pounds medium Yukon Gold potatoes (about 3 inches in diameter)
• 6 ounces bacon (about 6 slices), halved lengthwise, then cut crosswise into 1/2-inch pieces
• 2 tablespoons olive oil
• 1/2 cup grated Parmigiano-Reggiano
• 2 garlic cloves, finely chopped
• 1/4 cup chopped flat-leaf parsley

Preheat oven to 425°F with rack in lowest position.

Generously cover potatoes with cold water in a 4-quart pot and add 1 tablespoon salt. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Cool potatoes to warm, then peel and cut in half crosswise.

Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until cooked through but still flexible. Drain on paper towels, reserving fat in skillet.

Brush bottom of a 15- by 10-inch shallow baking pan with oil and half of reserved bacon fat. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange, cut sides down, in baking pan. Bake until undersides are golden brown, 30 to 35 minutes.

Reduce oven temperature to 375°F. Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining bacon fat (if fat congeals, reheat briefly over medium heat). Bake until cheese is melted, about 15 minutes. Sprinkle with parsley.

Cooks' notes:

· Potatoes can be boiled and peeled 1 day ahead and chilled in an airtight container.
· Potatoes, without cheese, bacon, garlic, and bacon fat, can be baked 6 hours ahead and kept, loosely covered, at room temperature. Turn potatoes over and proceed with recipe, baking a little longer. If baking at same time as stuffing, leave oven temperature at 425°F.

- Christiana Thomas