Favorite Minestrone

I couldn't believe the color of these beans when I took them out of their shells. They were a fantastical array of blues to purple - even steely gray. Incredible. I knew instantly that I would need to honor them properly by making one of my very favorite soups. This minestrone comes from The Art of Simple Food. Alice offers variations for each season - but I like the Fall best of all.


Fall Minestrone
Serves 8


Ingredients
1 cup dried cannellini or borlotti beans (to yield 2 1/2-3 cups cooked) - or fresh beans if available
1/4 cup olive oil
1 large onion, finely chopped
2 large carrots, peeled and finely chopped
2 stalks celery, finely chopped
4 garlic cloves, coarsely chopped
5 thyme sprigs
1 long sprig fresh rosemary
2 teaspoons salt
1 bunch kale (lacinato), stemmed and chopped
1 small can tomatoes, drained and chopped
1/2 butternut squash, peeled and cut into 1/4-inch cubes
1 cup bean cooking liquid


If using dried beans, soak overnight and cook until tender before beginning the soup. (Here's a basic recipe.) Save 1-2 cups of the cooking liquid to add to the soup later.


Heat a large heavy-bottomed pot on medium heat. When warm, add 1/4 cup olive oil followed by the onion, celery, carrots, tomatoes and kale. Cook for 15 minutes, or until tender. Add garlic cloves, thyme, rosemary and salt and cook for 5 more minutes. 


Add 3 cups water and bring to a boil. Turn soup down to a lively simmer, adding the butternut squash. Continue cooking until squash is tender - about 10-15 minutes. Add the cooked beans, and 1 cup cooking liquid. Cook for 5 more minutes. if soup is too think - add more bean cooking liquid. Remove rosemary stem. Taste for salt and adjust seasonings to taste. Optional: use an immersion blender to puree a small portion of the soup before serving - to add body. 


Portion soup out into bowls, drizzling olive oil over top and adding a sprinkling of parmesan, if desired.