Today is gray and windy, and we may even see a passing snowflake. It's one of those days that demands a piping hot bowl of soup. Here's a great recipe for Minestrone, and you can pick up most of the ingredients at Findlay Market. Add a glass of wine and a loaf of bread, and you'll have a good hearty meal.
3 tablespoons olive oil
1 large onion, chopped
1 large stalk celery, chopped
2 large cloves garlic, minced or pressed
1 teaspoon basil
½ teaspoon each dry rosemary, oregano leaves, thyme leaves
¼ cup pearl barley
2 medium-size thin-skinned potatoes, peeled and diced
1 large carrots, diced
8 cups chicken stock or broth
1 large turnip, peeled and diced
1 can red or white kidney beans
⅔ cup small shell or elbow macaroni
¼ cup tomato paste
2 cups finely shredded kale leaves or green cabbage
Salt and pepper
1½ cups shredded jack cheese
Heat oil in 5-quart pan over medium heat. Add onion, celery, garlic, basic, rosemary, oregano, and thyme; cook about 10 minutes until onion is soft.
Add barley, potatoes, carrots, stock, and turnip. Bring to a boil over high heat; reduce heat, cover, and simmer for 20 minutes.
Mix in beans and their liquid, macaroni, and tomato paste. Bring to a boil over high heat; reduce heat, cover, and boil gently until macaroni is tender (about 15 minutes). Add kale and cook, uncovered, until kale is tender-crisp (about 5 minutes). Season with salt and pepper to taste. Sprinkle with cheese.