October 12, 2012

Tuscan Soup...Perfect for Autumn

I'm going home the old way,
with a light hand on the reins
making the long approach
~Maxine Kumin

We are in for a spell of perfect weather now, every day luminous

Every night brimmed with stars,

Picnics at noon, supper by the applewood fire at night

A walk in the cool moonlight before bed

~Gladys Taber

4 tablespoons olive oil ½ onion, chopped
2 garlic cloves, chopped
4 carrots, chopped
2 large zucchini, chopped
1 small bunch spinach chopped
2 cups tomatoes, chopped
1 cup white beans
1 cup red kidney beans
2 tablespoons kosher salt
4 tablespoons tomato paste
6 cups chicken stock

Heat the olive oil in a large pot and sauté the onion over medium-low heat until they begin to burn slightly. Add the garlic and sauté for 1 minute. Add all the remaining veles. Season with sea salt and stir to mix in the onions.Cover and cook for 20 minutes, until the vegetables have reduced in volume by half. Stir in chicken stock and beans.Increase heat, bring to a boil and then reduce the heat again. Add the tomato paste. Cook for 10 more minutes then drizzle 4 tablespoons olive oil.

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