I went to one of our local farm stores and found this…
It’s a crookneck squash, and it is gigantic! It is about the size of 3 or 4 butternut squashes! So you will likely be seeing this, or parts of it, a few times over the next few weeks. This recipe used just 1/2 of the bulb section.
We also dove into out CSA box and pulled out some collard greens.
My daughter and I had been to one of my favorite Persian kabob restaurants in DC today, so I wanted a light dinner. Time for some minestrone soup.
When you look at my pictures below, feel free to chuckle at the size pot I used. I don’t know what I was thinking.
adapted from Cooking Classy
2 medium carrots, diced
1 medium onion, chopped
1 Tbsp olive oil
3 cloves garlic, minced
6 cups vegetable stock
2 1/2 cups 3/4-inch diced yukon gold potatoes
2 1/2 cups 3/4-inch diced crookneck or butternut squash (locally grown)
1 medium zucchini, sliced into half-moons or quarters
1 – 14.5 oz can diced tomatoes
1 tsp dried oregano (from the garden)
1 tsp dried thyme (from the garden)
2 bay leaves
Salt and freshly ground black pepper
2-inch parmesan rind
2/3 cup dry ditalini pasta
2 cups packed chopped collard greens (ribs removed)
1 – 14.5 oz can cannelini beans, drained and rinsed
Shaved parmesan cheese, for serving
Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.
Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves, pamesan rind and season with salt and pepper to taste.
Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium low and and simmer for 10 minutes, add the collard greens. Cover and cook another 5 minutes. Stir in the cannelini beans and cook until collard greens are tender, about 5 minutes longer. Remove bay leaves
If you want a thicker soup, use an immersion blender for about 10 seconds.
Serve warm topped with shaved parmesan cheese. Enjoy!
Serves 6 – 8.