advice on veggie soup
this recipe was inspired by some minestrone soup I had while traveling a few weeks back. It had cauliflower, which I hadn’t had in minestrone before. So when I saw some beautiful romanesco at our co-op I thought that would be a good addition.
who.what.where?
Perfect for winter this is basically a kitchen sink soup and it is ripe for riffing on with w/e veggies you have on hand. The beans and potato makes this soup feel really substantial. fun fact romanesco is a flower bud, and sometimes called romanesco broccoli or romanesco cauliflower.
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the year in pizza
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the way to go
1 can of peeled plum tomatoes and their juice
3 tablespoons of olive oil
1 small yellow onion chopped
2 ribs of celery chopped
2 small carrots chopped
3 cloves of garlic
4 small heirloom fingerling potatoes chopped (or 1 medium waxy potato such as Yukon gold chopped)
1/2 small head of romanesco cauliflower chopped into small florets
1 small zucchini halved and chopped
1/2 of a can of white beans
1 handful of basil leaves left whole reserve a couple for garnish
parmesan cheese for topping
baguette for dipping
pour the can of tomatoes into a medium sized bowl and squish between your fingers until the tomatoes are broken into bite sized pieces, set aside. in a large pot heat olive oil on medium high and add onion, celery, carrots, and garlic and cook until translucent. add the tomatoes and veg broth and bring back up to a boil add the potato and cook for 20 minutes, test a piece of potato and if still hard cook 5- 10 minutes longer, then add the romanesco, zucchini, beans, and basil to the pot and cook for another 10-15 minutes on a simmer. serve with some grated parm and a couple of basil leaves and some baguette.
cyk,
b
& thanks to @jesselynndawson for the foto