When Monmouth County Organic Co-op receives a shipment every 2 weeks, there is typically a huge selection of various fruits and veggies (approximately 13-15 different varieties).
You may wonder how you might possibly get through them all... Fear not - we got you!
Nothing beats cooking much of them together in a bowl of comforting MINESTRONE SOUP
Chunky Minestrone Soup
Ingredients:
3 tablespoons olive oil
2 onions, chopped
2 carrots, chopped
1 can tomato paste
3 stalks celery, cut into 2 inch pieces
1 bunch Swiss Chard
2 potatoes, chopped
3 zucchini, chopped
1 butternut squash, peeled. De-seeded
4 cloves garlic, pressed and hand minced
1 teaspoon oregano
1 can (28 oz) crushed tomatoes
1.5 quarts broth (chicken or vegetable)
1 teaspoon salt
2 bay leaves
Pinch of red pepper flakes
1 teaspoon ground black pepper
1 cup pasta
2 cans cannellini beans, drained and rinsed
Instructions:
Heat olive oil on medium
Add onion, carrot, celery and tomato paste
Cook, stirring until onions are translucent
Add remaining vegetables, garlic and oregano (but not chard leaves)
Cook for 2 additional minutes
Add canned tomatoes and broth
Add salt, bay leaves, red pepper flakes and black pepper
Bring to a boil
Cover pot, leaving a 1 inch gap for steam to escape
Reduce heat to simmer
Cook for 15 minutes
Add uncooked pasta, beans, and chard greens
Simmer uncovered until the pasta is fully cooked (follow directions for cooking time)
Remove from heat
Remove bay leaves
Season with salt and pepper
Garnish with grated Parmigiano Reggiano
Bon Appetit!
Hungry for more recipes and people to share them with?
Text 732 500 4949 for more information on our sweet little organic lovin' group of Home Chefs.
