Recipe of the Week: Fall Vegetable Soup

Seasons are Changing, Which Means it's Time for Soup!!!!

The kiddos are back in school, the days are getting shorter, the nights are getting cooler... the seasons are changing.  As we say goodbye to Summer and welcome in Fall, remember that the pot at the end of every rainbow is filled with delicious homemade soup!



If you’re a fan of the freshest organic produce available to the Tahoe Basin, then you’re naturally a seasonal eater. And as a seasonal eater, your cooking style undoubtedly changes with the calendar along with the ingredients you use.  During the summer, your stove gets a bit of a vacation as you shift to grilling outdoors and feasting on big platters of sliced tomatoes and big salads that require no cooking at all.
 


Now that fall is upon us, it’s time to break out the soup pot. Soup is the perfect transition food for the season, filling the culinary gap between the fresh, no-cook salads of summer and the hearty, long-simmered stews of winter. The recipes here make good use of farm-fresh organic seasonal produce, dressed up with pasta, sturdy herbs, and broth.
 

Let a comforting bowl of soup take the chill off these crisp Tahoe Basin Autumn nights.

Fall Vegetable Soup



This hearty vegetable soup is balanced by leafy greens, hearty beans, and brightly colored vegetables. Leftover pasta makes a great addition too, if you like. Make enough for leftovers—the flavor deepens each time this soup is reheated. 
 


1 Tbsp. olive oil

1 large onion, finely chopped

1 red bell pepper, seeded and chopped

1 Tbsp. fresh rosemary, minced

1⁄4 tsp. red pepper flakes

1 butternut squash, peeled, seeded and cut into 3⁄4-inch pieces

Salt and freshly ground pepper, to taste

4 cups vegetable stock, plus more as needed

1 can cannellini beans, rinsed and drained

1 bunch Swiss chard, tough stems removed, leaves coarsely chopped
 


In a large saucepan over medium heat, warm the oil. Add the onion, bell pepper, rosemary, and red pepper flakes. Sauté until the onion and bell pepper are tender, about 12 minutes. Add the squash, season with salt and pepper and cook, stirring frequently, until the squash starts to soften, about 2 minutes. Add the stock and the beans. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the squash is tender, about 25 minutes.  Add the chard and simmer until wilted, about 3 minutes. Thin with more stock if desired. Taste and adjust the seasoning, ladle into warmed bowls and serve. Serves 4 to 6.

-- contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com