Stones Throw CSA’s Weblog

The New York Times, August 12, 2008 By MARTHA ROSE SHULMAN (Yield: Serves six to eight)

Summer Minestrone With Fresh Basil

You can finish this hearty summer soup with slivered fresh basil or with pistou, the Provençal version of pesto. (It’s pesto without the pine nuts.) A Parmesan rind, simmered in the soup and then removed, provides great depth of flavor without additional fat. On a hot summer day in Italy, the soup might be served at room temperature or just barely warm.

To make the soup:

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
Salt
4 large garlic cloves, minced or pressed
1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
1 medium turnip, peeled and diced
3/4 pound zucchini, diced
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or bundled into a piece of cheesecloth
1 (15-ounce) can cannellini or borlotti beans, drained and rinsed
6 ounces green beans, cut into 1-inch lengths
1/2 cup soup pasta, such as elbow macaroni or broken spaghetti, or 3/4 cup penne
Freshly ground pepper to taste
1/4 cup slivered fresh basil leaves, or 1/2 cup pistou (recipe below)
Freshly grated Parmesan for garnish

1. Heat the olive oil to medium-low range in a large, heavy soup pot or Dutch oven, and add the onion, carrots and celery. Cook, stirring about three minutes until vegetables begin to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about five more minutes. Add the garlic, stir together for about a minute, then mix in the tomatoes. Keep stirring until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in two quarts water, the turnip, zucchini and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt. Reduce heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.

2. While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil five minutes, until tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin the soup.

3. Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in pepper, and adjust seasonings. Soup should be savory and rich-tasting.

4. Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

Advance preparation: The soup can be made through step 2 a day or two ahead. It improves overnight. If you’re making the soup ahead, cook the pasta separately and add to the soup, along with the green beans on the day you are serving it.

To make the pistou:

2 cups basil leaves
2 garlic cloves, blanched if desired
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
1 ounce Parmesan, freshly grated (1/4 cup tightly packed)

Grind the basil leaves to a paste in a mortar and pestle with 1/4 teaspoon salt. Remove from the mortar and pestle, and place the garlic and the remaining 1/4 teaspoon salt in the mortar. Grind the garlic to a paste. Return the ground basil and slowly work in the olive oil. Stir in the Parmesan.

Alternatively, place all of the ingredients except the Parmesan in a food processor fitted with the steel blade or a blander, and blend until smooth. Stir in the Parmesan.

This recipe can be prepared on the stovetop. A friend made this delicious, healthful soup in a slow cooker, allowing it to simmer for hours. One of her teenaged sons enjoyed it so much, he had five helpings!

Portuguese Kale Soup

1 large yellow onion
1/4 c olive oil
6 cloves garlic, peeled & crushed
2 Portuguese sausage (chourico or linguica), sliced
4 c chicken or pork broth
4 c organic roasted red pepper tomato soup
1 bay leaf
1/4 tsp garlic powder
1 hot pepper, seeded (optional)
1/3 tsp paprika
salt & pepper to taste
1-2 lbs. of fresh kale (Napa cabbage or escarole may be substituted for the kale)
3 potatoes, peeled
1 can cannelloni beans (or try fresh snap peas)
Slice chourico or linguica and saute with olive oil, onion and garlic. Add liquid and and seasoning; simmer for 10 minutes.

Prepare kale by rinsing thoroughly and tearing the leafy portions from the stems; discard stems. Tear into bite size pieces. Add kale, potatoes, and beans (optional) to soup; simmer for an additional 30 minutes. Serve with toasted Portuguese bread or chowder crackers.

Boston.com August 13, 2008
Serves 6

DRESSING

2 tablespoons red wine vinegar
1 clove garlic, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Dijon mustard
4 tablespoons olive oil

1. In a bowl, combine the vinegar, garlic, lemon juice, salt, pepper, and mustard. Whisk well.

2. Whisk in the oil a teaspoon at a time until it is all added; set aside.

SALAD

2 medium eggplant, sliced
2 green or red bell peppers, seeded and cut into wide strips
2 medium summer squash, sliced
Olive oil (for brushing)
Salt and pepper, to taste
1 cup cherry tomatoes, cut in half
4 scallions, chopped
1 medium cucumber, chopped
1/2 cup chopped fresh herbs (basil, parsley, thyme, and chives)
3/4 cup pitted Kalamata olives
4 ounces crumbled feta

1. Prepare a charcoal or gas grill. Turn the gas to medium-hot.

2. In a roasting pan, arrange the eggplant, bell peppers, and squash in layers, brushing each one with olive oil, and sprinkling with salt and pepper.

3. Grill the eggplant, peppers, and squash for 5 to 8 minutes, turning, or until tender; set aside to cool slightly.

4. Cut the vegetables into 2-inch pieces. Transfer to a serving bowl. Whisk the dressing and add enough dressing to moisten the vegetables.

5. Add the tomatoes, scallions, cucumber, fresh herbs, salt, and pepper. Toss gently. Top with olives and feta.

Danielle Andrews
© Copyright 2008 The New York Times Company

While raita is great on its own, the Raita Refresher recipe that appeared in last week’s newsletter was meant to accompany the Summer Veggie Curry recipe that was inadvertently left out. Here are both recipes again. Enjoy!

RAITA REFRESHER

PARADE | July 2000

This recipe is an accompaniment for Summer Vegetable Curry.

1 cup plain nonfat yogurt
1/4 cup diced (1/4 inch) hothouse (seedless) cucumber
1 tablespoon orange zest
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 scallion, sliced thinly
1 teaspoon snipped chives
Black pepper, to taste

Combine ingredients; cover and refrigerate for at least 1 hour but no longer than 3. Stir well before serving.

SUMMER VEGETABLE CURRY

PARADE | July 2000

This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark.

2 tablespoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
2 tablespoons curry powder
2 each medium-sized zucchini and yellow squash, seeded and cut into 1/2-inch pieces
1 1/2 pounds small red new potatoes, quartered
6 medium-sized carrots, peeled, halved lengthwise and cut into 1-inch pieces
4 cups vegetable broth (canned or bouillon)
2 tablespoons honey
1 cinnamon stick, 2 inches long
2 cups seeded and diced ripe plum tomatoes
1 cup corn kernels, thawed if frozen
Cooked couscous, for serving
Raita Refresher, for serving
1/3 cup coarsely chopped mint leaves, for garnish

Heat the oil in a large pot over medium heat. Add the onion and cook until wilted, 8 to 10 minutes, stirring occasionally. Add the garlic and cook, stirring, 2 to 3 minutes more. Sprinkle with curry powder and cook over medium heat, stirring constantly to mellow the flavor, 1 to 2 minutes. Add the zucchini, yellow squash, potatoes, carrots, broth, honey, and cinnamon stick. Bring to a boil, reduce to a simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Stir in the tomatoes and corn; cook 5 minutes longer. Serve atop couscous in shallow bowls. Garnish each with a tablespoon of Raita Refresher and chopped mint.