End of Summer Minestrone

Don't focus on the "End of Summer" part of this blog title.  It's just going to make us both sad and it's not even worth it.  Time is time and no matter how much I pout, the cold and snow are going to come.  So, let's not talk about that.  I'm sure I'll complain more than enough once the winter storms start.

Instead, let's focus on the minestrone part.  This soup that was so thick with fresh vegetables, honestly we should be calling it a stew.  There were handfuls upon handfuls of green beans, juicy tomatoes, carrots, potatoes, onions, zucchini and summer squash.  Plus, just to fill it out, and to put to ease any boyfriends that are concerned about the lack of meat, some canned kidney beans.

This was fantastic.  It was filling, hearty and comforting, and one of the best things to sop up with a warm, crusty hunk of bread.  Plus, there was so much chopping!!  Maybe this isn't a plus for you, but a little slow, methodical chop-chop, dice-dice?  One of the best de-stressing techniques there are.  And with the start of cold, short days, who isn't a little stressed?  So, if we can't stop the end of summer, let's make soup to soak up ever last ounce of it we have left.

End of Summer Minestrone
Adapted from The Little Red House

This froze beautifully.  I froze the leftovers in individual portions and just last night pulled it out and left it to thaw in the fridge.  It had thawed by lunch time and microwaved like a dream.

2 Tbsp. Olive Oil
3 carrots, chopped
5-6 baby Yukon gold potatoes, chopped
2 small onions, diced
3 tomatoes, diced
3 garlic cloves, minced
2 c. chicken stock
2 c. vegetable stock
2 cans kidney beans
2 c. green beans, chopped
2 bay leaves
1/2 tsp. dried oregano
2 Tbsp. fresh basil, shredded
1 c. whole wheat ditali pasta
1 zucchini, sliced in half moons
1 summer squash, sliced in half moons
Feta, to garnish

Chop up carrots and potatoes.  Dice onion.  In a large dutch oven over medium heat olive oil.  Add carrots, potatoes and onions and saute for 4-5 minutes until onions are soft and potatoes are starting to cook through.  Add garlic and diced tomatoes and continue to saute a few more minutes.

Add stocks and beans and bring soup to a boil.  Add green beans, bay leaves, oregano and basil.  Simmer until 15 minutes before serving.  Add pasta and squashes and cook until pasta is al dente, about 10-15 minutes.   Ladle into bowls and garnish with feta.  Serve with crusty bread.

Pickled Carrots



I have been on the road for the last two and a half weeks, living out of a rather small hotel room, my suitcase and to some extent my car.  It's been rather exhausting.  Which of course makes sitting cross legged in the middle of my living room, in front of the TV all the more wonderful.  Because I was going to be away from home for half of a month, I had some cleaning out of my fridge to do.  I finished the milk, the eggs and the fruit.  And when I ran across a recipe for pickled carrots a few days before heading out, I know how I would finish off my half bag of carrots.

For a quick confession, I've never actual eaten anything pickled that wasn't actually a pickle.  Maybe there might have been a pickled beet somewhere in there at some point in my life, but it obviously wasn't that memorable.  So I wasn't really sure what to expect here.  But I really like carrots, and I really like vinegar and garlic isn't half bad itself, and wouldn't you know it, I really like these.

I have been snacking on them ever since I got home this afternoon.  That first bite is interesting.  The second one is good.  And then you start to crave them and eat about 5 sticks more.  You manage to get them back in the fridge, but will be standing there with the door open 40 minutes later repeating the whole routine. 

What I want to try with the next round of these is to shred the carrots instead of cutting them in sticks.  I am hoping that would make it as amazing and delicious as the carrot salads I loved in Germany, because the pickling liquid is yummy.  And less dill, I wasn't too terribly thrilled with the way a dill smell over took my entire apartment, but then I left for almost 20 days and the smell disappeared somewhere in that span.  Anyways, I know pickled carrots sounds different, but if you think they sound good or interesting or even curious at all, you gotta try them.  And then try to remember to not eat with your fridge door open.  Don't want to waste electricity.

P.S. - This post is dedicated to my sister, who we just found out will be bringing what I imagine will be one of the most adorable, beautiful baby boys into the world in just a matter of months.  Yay!  Pregnant ladies like eating crazy things, right??  Like Pickled Carrots??

Updated 12/29/11:  My shredded carrot version worked wonderfully, just as I had hoped!  Although it wasn't exactly like the carrot salad I remembered and loved from my time in Germany, it was a very good stand in.  Personally, I am a fan of the shredded carrot over the sticks, but to each their own.

Pickled Carrots

Adapted from the ever wonderful Smitten Kitchen, thanks be to Deb

1 pound carrots, cut into snack sized sticks or shredded

1 1/4 c. water

1 c. apple cider vinegar

1/4 c. sugar

2 cloves garlic, crushed

1 Tbsp. dill

1 1/2 Tbsp. kosher salt

1 Tbsp. mustard seeds

Peel and cut carrots into equal sized sticks (about 3 1/2 by 1/3 inch sticks).  Place in large, heatproof bowl.  In medium sized sauce pan, combine the rest of the ingredients.  Bring to a boil, then reduce heat and simmer for 2 minutes.  Remove from heat and pour "pickling liquid" over prepared carrots.  Let cool to room temperature, uncovered.  Once cool, cover and place in fridge at least 1 day so flavors can develop.

Carrots will keep for about 1 month in your fridge, in an airtight container.  (We're going on 3 weeks here and still yum, yum!)