Summer's gone
The title of this post comes from a song on the mix Crystal made for us. Sigh. In Austin, all the buildings are cream or terra cotta and it's probably about 70 right now, with doggies swimming in Town Lake. In Manhattan, it's gray and bleak and everyone insists on wearing black. Could we have some color, please?
However, I did make a yummy minestrone that I will share with y'all. My camera was being temperamental, and decided not to be nice until I had already eaten most of the soup (well, D helped a bit). It's clear that my camera does not have 2 degrees from obedience school like Rowen.
Minestrone
2 T olive oil
2 c chopped onion
1 1/2 t salt
2 carrots, diced
1 small zucchini, diced
1 t oregano
Fresh black pepper to taste
1 t basil
1 medium bell pepper, diced
3 c water
1 14.5 oz can tomato puree (approx. 2 cups)
3 T red wine
1 can chickpeas
1 c dry pasta (any shape; I used farfalle)
1/2 c freshly minced parsley
parmesan or romano cheese
1. Heat the olive oil in your favorite soup vehicle. Add onion, garlic and 1 1/2 t salt. Saute over medium heat for 5 min, then add carrot, oregano, black pepper and basil. Cover and cook over very low heat for about 10 more min, stirring occasionally.
2. Add bell pepper, zucchini, water, tomato puree and red wine. Cover and simmer about 15 min. Add chickpeas and simmer another 5 min.
3. Bring the soup to a gentle boil. Add pasta, stir and cook until the pasta is tender. Serve right away, topped with parsley and parmesan or romano.
However, I did make a yummy minestrone that I will share with y'all. My camera was being temperamental, and decided not to be nice until I had already eaten most of the soup (well, D helped a bit). It's clear that my camera does not have 2 degrees from obedience school like Rowen.
Minestrone
2 T olive oil
2 c chopped onion
1 1/2 t salt
2 carrots, diced
1 small zucchini, diced
1 t oregano
Fresh black pepper to taste
1 t basil
1 medium bell pepper, diced
3 c water
1 14.5 oz can tomato puree (approx. 2 cups)
3 T red wine
1 can chickpeas
1 c dry pasta (any shape; I used farfalle)
1/2 c freshly minced parsley
parmesan or romano cheese
1. Heat the olive oil in your favorite soup vehicle. Add onion, garlic and 1 1/2 t salt. Saute over medium heat for 5 min, then add carrot, oregano, black pepper and basil. Cover and cook over very low heat for about 10 more min, stirring occasionally.
2. Add bell pepper, zucchini, water, tomato puree and red wine. Cover and simmer about 15 min. Add chickpeas and simmer another 5 min.
3. Bring the soup to a gentle boil. Add pasta, stir and cook until the pasta is tender. Serve right away, topped with parsley and parmesan or romano.
Comments
If you ever go back to Florence, I had the best minestrone at a tiny place not far from the Duomo called Le Mossace. We ate there twice because it was so good. You sit at communal tables and the little kitchen is within arm's reach. You can literally point to what you'd like to eat, as it's all on display.
Ah... Italy...
(sniff)
Lora - That's too bad!
--two cans of garbanzos
--couple of scoops of tahini
--generous olive oil
--generous salt
--pinch of cumin
--couple dollops of crushed garlic (the stuff in the jar or the fresh stuff sauteed for 30 seconds)
--juice of half of lemon
Blend it all together in a food processor. Add a pinch of water if it is too thick.