Redbook Recipe #1 - Winter Minestrone

Active: 30 minutes
Total: 1 hour and 10 minutes

Ingredients:
- 1/4 cup Olive Oil
- 2 Medium Yellow Onions; chopped
- 8 Cloves Garlic; minced
- 3 Bunches Mixed Greens (Swiss Chard, Mustard Greens and/or Kale); trimmed and finely chopped (about 15 cups)
- 1 Tbsp Kosher Salt; plus more to taste
- 3 15.5 oz cans of Cannellini Beans; drained and rinsed
- 3 28 oz cans of diced tomatoes with juice
- 3 quarts vegetable broth or chicken broth; plus more if need
- 8 in. Parmesan rinds (about 6 oz)
- 1 lb of carrots; diced
- 1 Medium butternut squash (3 lb); peeled, seeded and diced
- 3 medium zucchini; diced
- 3 medium yellow summer squash; diced
- Freshly ground black pepper

For Delivery and Serving:
- 4 demi-baguettes
- 2 cups chopped fresh herbs (like parsley and oregano)
- 2 cups store-bought or homemade pesto
- 1/2 lb Parmesan cheese

Instructions:
1. Heat the oil in a stockpot and add the onions, garlic, and mixed greens. Sprinkle with the salt and saute until the vegetables are slightly wilted, about 10 minutes.

2. Add the beans, tomatoes and juice, broth, Parmesan rinds, carrots and butternut squash; bring to a boil. Reduce heat and simmer until veggies are tender but firm, 10 to 15 minutes.

3. Add the zucchini and yellow squash and cook, loosely covered, until vegetables are tender, about 10 minutes. If the soup is too thick, add more broth or water.

4. Discard the cheese rinds, then ladle the soup into jars. Season with salt and pepper.

For delivery: Include 1 demi-baguette and one quarter of the herbs, pesto and cheese.

To serve: Reheat the soup and stir in herbs. Top with pesto and cheese. Serve with a baguette.

Until next time!

Disclaimer: I make no claim to this recipe. I found it in my Redbook magazine and decided to share it with those that were interested.