I haven’t had much time to spend in the garden recently, and the copious amounts of rain hasn’t helped either. I did manage to spend 20 minutes cleaning a bed last week, and my husband harvested the cayenne peppers over the weekend for me.
Yesterday, since I was making Minestrone soup for dinner, I decided to check the garden for carrots. To my surprise I found the bean plants still alive and kicking, and producing fresh beans. I picked about one pound and used them in the Minestrone along with the few carrots I found. The tomatoes in the soup I froze this summer, and the potatoes were dug up in August.
Based on a recipe in Twelve Months of Monastery Soups
2/3 cup olive oil
large onion, chopped
2 carrots, sliced
2 celery stalks, sliced
one pound of green beans, prepped and cut in inch-size pieces
1 15 ounce can of cannellini beans, drained
1 15 ounce can peeled tomatoes
10 cups water
2 potatoes, peeled and diced
1 bay leaf
salt and pepper to taste
Saute onion, carrots, and celery in olive oil for about 5 minutes. Add the tomatoes and beans and continue sauteing for 20 minutes.
Add water and bring the mixture to a boil. Add in the rest of the ingredients, and cover the pot. Bring to a boil, and simmer for 60 minutes. Turn off the heat, and let the soup stand on a cool burner for 15 minutes. Remove the bay leaf before serving.
I used a very full gallon freezer bag of plum tomatoes. Before putting them in the pot, I defrosted the bag, and drained the liquid. Instead of using water, I used vegetable broth which I made last week. I skipped the 15 ounce can of cannellini beans since I had none, and I also skipped the white wine since we don’t use alcohol. My last change was to omit the radicchio and substitute dried kale.
Share your vegetable garden progress in the comments!