This coming Monday will be the start of fall. But I am glad that I don’t need to wait until Monday to enjoy some beautiful fall weather. The last couple of days have been gorgeous with crisp temps in the mornings and sun-filled afternoons. With the cooler temps, I find myself using the grill less and the stove or oven more. I also find myself craving a cup of warm soup and a crust of bread. So this week, we are sharing two delicious soup recipes.
Our Tuscan Vegetable Soup is a hearty soup that comes together quickly with ingredients that are readily available. Sounds like a recipe for a perfect weeknight meal.
And our Butternut Squash Soup highlights fall’s bounty. For the last couple of weeks, our farm share has included several varieties of squash, like butternut, spaghetti and delicata. Of course sometimes, I simply roast these vegetables with olive oil, salt, pepper and some herbs from the garden, but this recipe takes it a step further.
So enjoy all that the season has to offer - outside and at your table!
Tuscan Vegetable Soup with Pancetta and White Beans
¼ pound pancetta
1 medium onion, diced
2 stalks celery, diced
2 large carrots diced
2 cloves garlic, crushed
2 cups diced tomatoes
1 cup string beans, cut into ½-inch pieces
½ cup barley, rinsed
1 (14-ounce) can small white beans
3 quarts vegetable stock, or as needed
1 sprig fresh rosemary
1 cup frozen peas
Parmesan cheese
Salt and pepper
Butternut Squash Soup
1 large butternut squash
2 tablespoons olive oil
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
1 quart chicken stock, or as needed
1 medium sweet potato, peeled and diced
½ cup cream
1 teaspoon finely ground fresh rosemary
sea salt and freshly ground pepper
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