Fall Minestrone

This is the Alice Waters recipe that inspired me to cook again.  I've made a few adaptations to save time.

Fall Minestrone

Ingredients:

2 bunches of kale (deveined and chopped)

1 butternut squash (roasted whole at 350F for 25 minutes, peeled and chopped)

1 sprig of fresh sage

1 large yellow onion

1 bag of baby carrots or equivalent (chopped)

4 cloves garlic (minced)

1 large leek (white section chopped)

1 32 oz. can of whole peeled tomatoes (drained and chopped)

1 chunk of parmesan rind

1 bay leaf

2 cans of cannellini beans (or 8 oz. dried beans, pre-cooked)

salt, ground black pepper

olive oil

Serve with:

lemon slices

grated parmesan

Heat oil in cast iron french oven.  Saute onions and carrots until softened (about 10 minutes).  Add garlic, sage, salt, pepper, cheese rind, bay leaf, leeks and cook another 10 minutes.  Deglaze with water, add tomatoes and bring to a boil.  Add kale and stir until wilted.  Add squash.  If the liquid doesn't cover the vegetables, add more water.

Simmer partly covered for 30 minutes (or bake covered at 375F for 30 minutes).  If using canned beans, add them during last 5 minutes.  Let soup rest for 10 minutes.

Notes:  This soup can be modified by replacing the sage with Moroccan spices (ras al hanout, cumin, cinnamon, saffron), replacing the butternut squash with sweet potatoes, or switching the beans with borlotti or vallartas.