MFK and Minestrone

"Probably the most satisfying soup in the world for people who are hungry,

as well as for those who are tired

or worried

or cross

or in debt

or in a moderate amount of pain

or in love

or in robust health

or in any kind of business huggermuggery,

is minestrone...

It is a thick unsophisticated soup,

heart-warming and soul-staying,

full of aromatic vegetables

and well bound at the last

with good cheese."

-M.F.K. Fisher

It's cold tonight, and I've been inspired to make minestrone.

I looked over several recipes including

M.F.K. Fisher's from How to Cook a Wolf

and decided on a variation of

Mark Bittman's from How to Cook Everything

instead.

It's simple and makes use of basic winter ingredients

and it makes me feel good.

Winter Minestrone

3 tablespoons olive oil
1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
1 1/2 to 2 cups winter squash, diced
Salt and freshly ground pepper
6 cups vegetable stock
1 cup chopped tomato (canned with juice)
2 cups kale or collards, cut into smaller pieces
1/2 cup arugula
Pasta (whatever you have on hand)

Parmesan cheese

1. Put oil into a large, deep pot over medium heat. When hot, add the onion, carrot and celery. Cook, stirring, until the onion softens, about 5 minutes.
2. Add the squash and sprinkle with salt and pepper. Cook, stirring for a minute or two, then add the stock and the tomatoes; bring to a boil, then lower the heat. Cook, stirring every now and then, until the vegetables are fairly soft, about 15 minutes.
3. Add the greens and adjust the heat once again so the mixture simmers. After about 5 minutes, add the pasta. Cook until all the vegetables are tender, about 10 minutes more. Taste and adjust the seasoning. Serve with cheese.

Adapted recipe from How to Cook Everything by Mark Bittman.

A pretty song for cooking on a cold day...