Autumn Minestra Soup
 Autumn
Minestra SoupNovember, 2007 Serves 8 / With no weighty pasta, this vegetable-studded soup makes a lovely first course—or an excellent weeknight dinner. Prep tips: In place of the butter beans, you can also use shell beans (shelled, blanched, and peeled). For a higher broth ratio, add another cup of liquid to the mix. 2 cups arugula (about 3 ounces) 1 clove garlic 4 tablespoons olive oil, divided Salt and pepper, to taste 2 onions, thinly sliced or chopped 2 cloves garlic, thinly sliced 1 cup 3/4-inch cubes butternut squash 1 bunch (1 pound) broccoli spigarello or broccoli rabe, tough ends trimmed, roughly chopped 4 cups low-sodium vegetable stock or broth 1/2 cup cooked cannellini or garbanzo beans, rinsed and drained 1 cup cooked butter beans, rinsed and drained 1/2 cup haricot verts or slender green/string beans, trimmed Shaved Parmesan cheese curls and extra-virgin olive oil, for garnish 1. Blanch arugula; drain and cool in ice water. In a blender or food processor, grind arugula, 1 clove garlic, and 2 tablespoons olive oil. Season with salt and pepper and set aside. 2. In a large saucepan, heat remaining 2 tablespoons olive oil and add onions and sliced garlic; cook over medium-low heat until translucent, 10 minutes. Add squash and broccoli spigarello or rabe; cook until greens are wilted, about 8 minutes. Add stock or broth and bring to a simmer; cook about 10 minutes. 3. Once flavors have blended, add cannellini or garbanzo beans, butter beans, and haricot verts or string beans. Return to a simmer, then remove from heat. Add arugula paste and stir. Season with salt and pepper. Ladle soup into bowls and serve, garnished with Parmesan cheese and a drizzle of olive oil. PER SERVING: 139 cal, 42% fat cal, 7g fat, 1g sat fat, 0mg chol, 5g protein, 17g carb, 5g fiber, 253mg sodium |
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