TUSCAN VEGETABLE
AND BREAD SOUP:
1 lb. yellow
squash
1 medium onion,
thinly sliced
2 large garlic
gloves, thinly sliced
1 ½ tsp tomato
paste
1 ½ lb. tomatoes;
cored and finely chopped
½ lb each Swiss
chard & green beans or yellow waxed beans
½ tsp. paprika
¼ tsp fennel
seeds, coarsely chopped
1 cup water
salt and freshly
ground pepper
¼ cup + 2 tbsp.
extra virgin olive oil
toasted Italian
bread
Half the squash
lengthwise and slice into ½-inch thick slices. Cut beans into 1-inch pieces.
Discard stems from the Swiss chard and coarsely chop the leaves.
In a medium
cast-iron casserole or Dutch oven, heat ¼ cup olive oil over medium-high heat
until hot. Add squash, onion and garlic and cook together for 5 minutes to
brown. Add tomato paste, water, chopped tomatoes, beans and salt and pepper to
taste. Cover pot and reduce heat to medium-low.
Cook vegetables, stirring occasionally, until they are softened, about
10-12 minutes. Add Swiss chard and cook for 5 minutes more or until the chard
is completely wilted. Ladle vegetables into shallow serving bowls
In a small
saucepan over medium heat, heat the 2 tbsp. olive oil until hot and add in
paprika and fennel seeds. Cook for 2 minutes, stirring continuously. Drizzle
oil and seed mixture over the vegetables to serve, accompanied by hot toasted
bread.
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