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Autumn Minestrone

November 4th, 2010

Autumn Minestrone

Oh my did it ever felt like fall around here the last few days. We had over an 1.5” of rain on Monday. Yes, in one day. Welcome to Seattle in November! Even with a break from the rain the last few days, every leaf has turned red or orange or brown, and there are piles and falling leaves everywhere. Fall may be my favorite season. And not least of the reasons why would be that I get to go into soup overdrive! (reader Soup-ista rejoice!)

This is a minestrone based on the Autumn ingredients. I guess that is sort of self explanatory huh? I had all of these beautiful vegetables, and then there is a pasta cut that I have been dying to try in my soup. Fregola Sarda, they are said to be like toasted breadcrumb-like pasta from Sardinia. They just looked like little toasted balls of pasta? Anyways they were delicious!

This is a vegetarian version, with beans as the protein, but if you wanted to add pancetta or bacon, I think it would be a nice compliment, and I suggest you do it in the beginning, rendering any fat out before you add the onions.

Oh! By the way. This totally admittedly feeds an army, (or about 10, what? I am freezing all my soups right now!) Please cut it in half if you think that this is getting ridiculous!

Autumn Minestrone, serves 10
3 Tbs butter
1 large yellow onion, small diced
1 large butternut squash, peeled and small diced- yielding 6 cups, (** For the lazy and the busy, Costco is selling pre-peeled, cubed squash right now)
1 large garnet yam, peeled and small diced
6 stalks celery, small diced
4 large carrots, peeled and small diced
3 cans white beans
8 cups stock (chicken or vegetable)
8 cups water
3 cups Fregola Sarda
Kosher salt and black pepper to taste
Several sprigs fresh thyme

In a large soup pot, melt the butter over medium heat.

Add the onions and let sweat.

Add the celery

Add the butternut squash and the yam.

Add the carrots

Add the beans.

Cover everything with stock and water and cover with a lid, turning the heat to low. Let cook 30 minutes or until the vegetables are all tender.

Add the Pasta, and let cook with the lid on another 15 minutes.

Continue to simmer with the lid off another 10 to reduce some of the liquid.

Add the thyme and season to taste. This will probably need quite a lot of salt due to the amount of starch (oh and the fact that it is enough to feed an army).

Serve hot and Enjoy!