Autumnal Minestrone Soup
Jessica Kladerman – Editor-in-Chief
Recall the days of building a pillow or blanket fort. Placing a couple dining room chairs perfectly apart making a good foundation for the blanket or bed sheet roof and playing board games with friends or family for hours. Now imagine doing this on a much larger scale and having family dinner together in this fortress, this is the premise of the 7-day Jewish holiday Sukkot, but of course it’s not that simple. Sukkot is the plural of the Hebrew term Sukkah, which is a kind of temporary booth built for the holiday that celebrates fall harvest and the mending of relationships. One of my favorite types of foods have always been soups, and this Autumn Minestrone is a great meal to enjoy under the Sukkah or in any non-Jewish setting. It’s a robust soup that takes about an hour to prepare, half hour to prep, and half hour to cook, maybe less depending on your knife skills.
Serving Size: 6 Time: 30 minutes to prep | 30 minutes to cook
6 cups of your choice of broth
2 medium carrots, diced
1 medium sweet onion, chopped
3 cloves of garlic, minced
2 ½ cups of red skinned potatoes, diced about ¾ of an inch
2 ½ cups of butternut squash, diced about ¾ of an inch
1 medium zucchini, sliced and quartered
1 tomato, diced
1 can of white or pink kidney beans
1 Tbsp of Olive oil
2/3 cup of dried ditali pasta
2 ½ tsp each of chopped rosemary, oregano, and thyme
¼ tsp each of salt and pepper
6 bay leaves
½ tsp each of salt and ground black pepper
1. Over medium-hot heat, begin to warm olive oil in a large pot.
2. Add carrots and onions, sauté for 3 minutes, add in garlic to sauté for another minute.
3. Stir the broth in blending with squash, potatoes, zucchini, tomatoes, rosemary, thyme, oregano, bay leaves, salt, and pepper.
4. Bring the pot to boil, mix in pasta. Cover with a lid and decrease the heat to medium-low until vegetables are tender for about 15 minutes.
5. Add in beans and cook on medium-low for another 5-7 minutes, and serve.