Last night was the first cool night in many months, and I celebrated by making a big, boiling pot of soup. There’s nothing quite as soul-soothing as a bowl of steaming soup, especially when it’s filled with so many different vegetables and spices.
Tucson CSA has provided its members with an increasing number of winter vegetables in the past few weeks. Among the hard-shelled winter squash and brightly colored sweet potatoes are a few of summer’s last juicy tomatoes, perfect for tossing in salads or simply eating by themselves. Winter squash has seemingly endless cooking possibilities, and can be used to make soups, salads, and pasta dishes.
In an effort to combine this summer and winter produce, I made a hearty, tomato-based soup filled with bountiful amounts of carrots, onions, sweet potatoes, and swiss chard. The secret to the rich, creamy broth is not heavy cream or milk, but pureed white northern beans and a piece of parmesan rind that simmers in the soup. This winter vegetable soup is perfect for the cooler nights that are undoubtedly on the horizon.
Recipe adapted from Giada de Laurentis’ Winter Minestrone.
Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.