Vegetable Soup

Cook Aromatics in a slick of oil or butter

Heat 2 to 4 Tbs. Oil or butter in a pot-enough to slick the bottom-over medium heat. Once  it shimmers, throw in 2 to 3 cups aromatic vegetables, such as diced onions leeks,shallots, celery, carrots, mushrooms, bell peppers, and/or fennel. (for best flavor, include at least 1 cup of onions, leeks, shallots in the mix). Sprinkle with 1 tsp. Salt to draw out moisture and soften veggies, and cook, covered, 6 to 8 minutes. Uncover, and saute 5 minutes more, or until beginning to brown, and you'll have established as essence of aromatic vegetables goodness that the oil or butter will carry throughout the finished soup.

Dial up flavor with garlic/herbs/spices
Stir 1 to 2 Tbs. Minced garlic, plus 1 to 2 Tbs. Chopped hearty fresh or dried herbs (thyme, sage, rosemary, oregano, sage, or a blend) and cook 30 seconds. For spicy kick, you can include mined hot chiles, red pepper flakes, or a pinch of cayenne pepper. 

Toss in the slow-cooking vegetables
For a chunky soup with evenly cooked ingredient, you have to stagger the additions. Add 2 cups cubed, hearty vegetables (potatoes, butternut squash, turnips, rutabagas, parsnips carrots) and 8 cups water to the pot, and simmer 10 minutes.

Add everything else
Now's the time for delicate veggies to go in (green beans,zucchini, com kernels). For extra texture, throw in ½ cups cooked beans or grains, and or ½ cup small uncooked pasta.  Simmer 5 to 10 minutes more. 

Add a splash of acid and more herbs 
Stir in ½ to tsp. Citrus juice or vinegar and 2 to 4 Tbs. Tender, fresh herbs (parsley, basil, cilantro, mint). Taste, and adjust seasoning. Be generous and don't skip the acid-it makes soup flavors bloom. 

Late summer minestrone with butternut squash and fresh corn 



Serve 6
Bright, Beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.
2 Tbs. Olive oil 
1 cup sliced leeks 
1 cup chopped celery 
1 cup chopped red bell pepper 
1 tsp. Salt, optional 
1 cloves garlic, minced (4tsp.)
1 Tbs. Chopped fresh sage, or 2 tsp. Dried sage
½ tsp. Italian seasoning
1 bay leaf
2 large tomatoes, peeled and coarsely chopped (1 cup)
2 cup cubed peeled butternut squash (¼ – to 1-inch cubes) 
2 cups green beans or flat beans, cut into 1-inch pieces
1 15-oz or 1 ½ cups cooked white beans, rinsed  and drained 
1 cup fresh or frozen corn kernels ½ tsp. Balsamic vinegar
2-3 Tbs. Chopped fresh mint, plus more for garnish, optional

Step 1: Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. 
Add leeks, celery, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.

Step 2 : Add garlic, sage, Italian seasoning, and bay leaf. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally. Just before serving, stir in vinegar and mint.