Fall Harvest Minestrone Soup with Alaria Recipe
Seraphina Erhart
8
20 minutes
45 minutes
211
Soups
This hearty soup is sure to warm you from the inside and can be customized to your tastes. Any squash and leafy green varieties can be used and you can augment the protein with added sausage, ground turkey, or plant-based alternative like tofu or tempeh.
Ingredients
- 2 leeks, white and green parts (chopped)
- 1 cup of chopped kale, collard greens, or green cabbage
- 2 cups of sweet potatoes or winter squash (peeled and cubed)
- 1 large white potato (peeled and cubed)
- 2 carrots (sliced or cubed)
- 2 celery stalks (chopped finely)
- 1 cup beans of your choice (cannellini, pinto, chickpea, or combination work great!)
- 2 "4 inch" pieces of Alaria leaf (chopped with scissors into 1 inch pieces)
- 6 cups vegetable stock (low sodium)
- 1 tablespoon olive oil
- 5 or 6 fresh sage leaves (chopped)
- 3/4 cup of pasta (rice works too!)
- Sea Salt with Sea Veg to taste
- Freshly milled black pepper to taste
- Basil, cilantro, or parsley pesto (optional)
- Parmesan cheese (optional)
Directions
In a heavy 4 quart or larger soup pot, warm the oil over medium heat
Add the leeks, celery, kale, carrots, potato, squash and a pinch of salt. Sauté for 5-7 minutes until softened
Add the sage, stock and Alaria. Raise the heat and bring to a boil. (If using rehydrated beans - add those here)
reduce to a simmer (if using canned beans, add those here) and cover for 20-30 minutes until everything is tender
While the soup cooks, bring 4 cups of water to a boil in a separate pot.
When the water returns to a boil, stir in the pasta. Cook for 6 to 8 minutes until al dente. Drain and add to the soup. (If serving over a few days consider keeping pasta or rice separate and adding per-meal)
Season the soup with Salt and pepper.