LATE SUMMER MINESTRONE WITH CORN, ZUCCHINI AND KALE
The seasons are blending and it’s my favorite time of year—almost. Except this year there is anxiety. Worry about how it will all work, about children at home for months on end, about keeping all of the balls in the air.
But this much I know—there is corn and zucchini and tomatoes still in the market. In the orchards, branches sag, laden with blushy apples and almost-ripe pears. Nature reminds us: where we see lack (…of adult time, of head space), or even fear (what if, what if…)—look a layer deeper and we see that there is plenty. Abundance. Simple gifts.
As we grasp for summer sunshine and our favorite tattered sweater— in equal measure—it is time to make soup. More specifically, this soup. A blend of the seasons, of all that is good and simple and nurturing. A soup of hope. Of the bright sunshine that is corn and last-of-the-season cherry tomatoes. Of the earthy promise of fall—kale and potatoes, and a dusting of parmesan.
Tonight, or this week, make soup. For the monsters in the closet roar far less loudly with bellies full.
RECIPE, BELOW
LATE SUMMER MINESTRONE WITH CORN, ZUCCHINI AND KALE
SOUP:
125 g elbow macaroni (regular or gluten-free)
2 to 3 tablespoons EXTRA VIRGIN OLIVE OIL,
1 small yellow onion, finely chopped
2 stalks celery, chopped
2 cloves garlic, smashed or minced
2 to 3 ears of corn, shaved from the cob
2 cups cherry or grape tomatoes, halved, plus for garnish
SEA SALT, TO TASTE
FRESHLY GROUND PEPPER, To taste
4 to 6 CUPS CHICKEN BROTH, VEGETABLE BROTH or water, WARM
2 small summer squash, cut into bite-sized pieces
2 cups very small potatoes, halved
1 HANDFUL GREEN OR OTHER SUMMER BEANS, TRIMMED AND CUT IN HALF (OPTIONAL)
1 handful kale, destemmed and torn in bite-sized pieces
finely ground parmesan, for sprinkling
perfectly toasted bread, for serving (see below)
TO MAKE THE SOUP: Cook the pasta until al dente, one to two minutes shy of the package directions (it will soften and plump further in the soup). Drain, rinse (to keep it from sticking) and set aside while you make the soup.
Heat the olive oil in a large pot over medium high heat. Add the onion, celery and garlic stir to coat in the oil; continue cooking, stirring occasionally, until soft and somewhat translucent, about 4 to 6 minutes. Add in the corn and stir to coat. Add in the tomatoes, plus more oil as needed, and stir to soften and break down slightly. Season with salt and pepper.
Add in the broth or water, starting with 4 cups, and adding more as needed for the desired consistency (I like a brothy soup—you may prefer a chunky one). Add the zucchini and potatoes; cover and cook until the vegetables are just tender and cooked through, 15 to 20 minutes, depending on the size of your potatoes (I use super tiny ones for this soup).
When the vegetables are cooked through, stir in the green beans and greens to wilt. Season with salt and pepper and taste to make sure it feels rich and full-bodied. Stir in the pasta, and cook over low heat until evenly warmed through, about 5 minutes. KEEP the soup WARM OVER LOW HEAT.
SPOON THE warm SOUP INTO FOUR BOWLS, AND GARNISH WITH extra cherry tomatoes (if desired) AND A DRIZZLE OF YOUR BEST OLIVE OIL. SPRINKLE WITH parmesan and serve warm, with toasted bread (see below).
PREP TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES
SERVES 4 TO 6
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HOW TO MAKE PERFECT TOAST:
There’s something otherworldly and amazing about a thin cut sourdough miche, Skillet-toasted in butter and oil, (yes, both)— ready to dunk INto a dreamy soup. It’s one of those go big or go home moments.
Here’s how to nail perfect toast, every time: Buy a quarter MICHE Sourdough bread (my favorite is the organic whole wheat sourdough from BREAD ALONE). Thinly slice. Heat about a tablespoon each of salted butter and extra virgin olive oil in a large cast iron skillet over medium-high heat. Add the bread and toast, using tongs to monitor and check from time to time, until crispy golden brown around all edges, and golden but still soft in the center. Flip and repeat until just lightly golden. Serve warm, for dipping.
images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photos, Food + Prop Styling // SARAH COPELAND
Ceramics // LOST QUARRY
Bowls // VINTAGE