By rights this should probably have been a minestrone but I kept going and adding more and more to the kettle!! I drove up to Joe Engelbrecht's Fourth Generation Orchard this morning to gather our portion of the share we had purchased and came away with a treasure trove!! (Exit 18, South ST. Rd. 57 if you are going North on I-164 or it is Exit 19 if you are driving South on I-164 from above the exit for Haubstadt, In. Go to the light and turn left then turn right at the first road you come to and you will see his sign less than a quarter of a mile down the road. )
He had scads of fresh tomatoes from his very own hot house so I filched onto a box of seconds left from the weekend and thought a fresh kettle of soup might be a nice way to use them. I had more tomatoes in my share box as well as fresh zucchini and spinach and a box of fat juicy blueberries. How neat to have a surprise as to what is in the share box each week.
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| Joe Engelbrecht |
Spring Soup Ingredients:
2 1/2 quarts chicken stock
8 fresh tomatoes peeled, seeded, and chopped
1 extra large onion diced
3 stalks celery sliced
2 cloves garlic diced
1 can light red kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
2 medium zucchini quartered and sliced 1/4"
3 potatoes peeled and diced
2 C. torn fresh spinach leaves
1 pound sliced smoked sausage (optional)
6 oz. small pasta cooked al dente
1/3 C. grated Parmesan cheese or the saved rinds of cheese
2 T. fresh basil or 1 T. Italian seasoning
1/4 t. red pepper flakes
1 T. sugar
1 t. Salt
1/2 t. Pepper
additional shredded cheese for serving
Combine all ingredients except the spinach, pasta, and sausage, then simmer 1 1/2 hours, taste and correct seasonings. About 10 minutes before serving add the cooked pasta, spinach, and sausage and heat through.
Note: I used my frozen stock and it is well seasoned. You may need to adjust seasonings up a bit. Serve pipping hot topped with additional shredded cheese. Yield 16 servings.
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