Monday, November 12, 2012
This entree soup was inspried by a recipe in the November Food & Wine .
The vegetables in the F&W recipe are onion, carrots, parsnips, broccoli stems (or kohlrabi) butternut squash and lima beans. Seasonings include garlic, rosemary, and black pepper. One-inch pieces of angel hair pasta are added and it is topped with fresh pecorino cheese. You can check out the exact recipe at FOODANDWINE.COM if you do not have the issue.
My version of Vegetable Minestrone. The onion, garlic and rosemary were cooked in olive oil until soft. I sliced or diced carrots, broccoli stems, zucchini, yellow squash and a small yam and cooked for about 2 minutes and then added chicken broth and sherry and seasoned with fresh ground back pepper. This mixture simmered for about 15 minutes. In the meantime I browned small pieces of whole wheat angel hair pasta. The pasta and lima beans were added to the soup to cook for about 5 minutes. I had diced the rosemary so there was no need to remove it prior to serving. While the soup was cooking I prepared romano and parmesean wafers. The grated cheeses were placed on parchment paper and put in a 350 degree oven until melted. Once they cool they are lifted from the pp and placed on top of the soup which has been ladled into bowls.
Crusty bread was of course served the soup.