Late summer minestrone

late summer minestrone|pamela salzman

Oh, I am not very good at goodbyes.  And saying farewell to summer is just inevitable now, isn’t it?  My minestrone soup is one of those recipes that bridges summer and fall.  Zucchini and tomatoes are still plentiful in the farmer’s markets, but the weather is showing signs of cooling down.  We’ve had a few chilly and foggy beach days in the last week and that was my signal to make this favorite soup of ours.  The word minestrone means “big soup” in Italian.  To me it means, “use what you’ve got, ” especially lots of veggies.  No matter what, it’s always hearty enough to be called a meal, but light enough for the season.  My mom used to make it with elbow macaroni or the smallest of pastas, but I adore farro and find that it adds a heartiness that the pasta doesn’t.  Plus, it has more to offer in the way of fiber and protein.  Combined with white beans, this is a well-balanced meal that almost always makes its way into thermoses in tomorrow’s lunch box.  Have I mentioned lately that making school lunches is not my favorite morning pastime?  I know, I’m such a whiiiiiner.  But Daughter #1 is trying to be an overachiever this year and start school at 7:00 am.  Do you know what this means?  I need to be making lunch around 6:00 am OR I could just reheat minestrone five minutes before we need to leave the house.  Sounds like a plan!

As the seasons change, so does this soup.  I have used jarred tomatoes instead of fresh, and frozen shelled peas and cabbage for the zucchini.  Don’t be put off by the piece of rind from a wedge of Parmesan cheese.  It’s a little secret ingredient found in so many Italian kitchens.  One you see how delicious it makes this soup, you’ll never throw it out again!   My mom would make this soup or pasta e fagioli whenever we would come to the end of a piece of Parmesan.  In my house, my kids and husband love this soup so much that we buy buy the cheese just for the rind!  Mr. Picky even likes this soup.   His favorite thing to do is add a leftover meatball, chopped up into his bowl and he’ll have seconds, thank you very much.

late summer minestrone|pamela salzman

This week I will be harvesting almost all the basil and parsley in the garden and making a mountain of pesto to freeze in small quantities for the upcoming months.  At least I can make summer last a little longer in my own way.

late summer minestrone|pamela salzman

 

 
 
 
 
 
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5.0 from 4 reviews
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Late Summer Minestrone
Author: 
Serves: 6
 
Ingredients
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil + more for drizzling
  • 1 onion, coarsely chopped
  • 1 stalk of celery, coarsely chopped
  • 1 carrot, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 1 pound of fresh tomatoes, peeled, seeded and coarsely chopped or 1 14.5 ounce can, diced with juice
  • 2 Tablespoons chopped, fresh flat-leaf parsley
  • Sea salt
  • Freshly ground black pepper
  • 6 cups chicken or vegetable stock, preferably homemade
  • ¾ cup farro
  • Piece of rind from a wedge of Parmigiano-Reggiano cheese (if you have it)
  • 4 small zucchini, medium dice, about 4 cups
  • 1 ½ cups cooked white beans (e.g. cannellini, Great Northern), rinsed if canned
  • Handful of greens, coarsely chopped
  • Chopped basil leaves or pesto for garnish (optional)
  • Freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese
Instructions
  1. Heat the olive oil over medium-low heat in a large, heavy-bottomed pot, and add the onions, carrot, celery and garlic. Cook until the vegetables have softened, about 10 minutes. Do not allow the vegetables to brown.
  2. Add the tomatoes with the juice, parsley and ½ teaspoon sea salt. Cook for 5 minutes more, until the tomatoes are fragrant.
  3. Add the stock and 2 teaspoons of sea salt and bring to a boil. Add the farro and the parmesan rind and bring to a boil again. Lower the heat so that the soup simmers. Cook about 15 minutes.
  4. Add the zucchini and cook another 10 to 15 minutes, until the farro is tender but still has a little “toothiness.”
  5. Add the cooked beans and heat through. Add more stock, if desired.
  6. Add the chopped greens and stir until wilted. Adjust seasonings and serve with chopped basil leaves and freshly grated parmesan cheese and/or drizzled olive oil on top or a spoonful of pesto.

 

 

Zucchini-blueberry bread

Have I warned you about planting mint in your garden?  No?  Ooops, sorry ’bout that.  I know I have told several people to only plant mint in containers since its root system will go crazy and you’ll never be able to get rid of it or kill it no matter how much you think you would never want to do such a thing.  I have said many times that I’d like to write a book titled “I Can’t Believe the World Isn’t Covered in Mint.”  I’ve changed my mind.  I think my book will be called “I Can’t Believe How Many People Plant So Much More Zucchini Than They Can Possibly Eat.”  Is this you?  It’s meeeeeee.  And I really should know better having grown up with a father who year after year planted too much zucchini.

I am devoting two posts in a row to zucchini because I sympathize with your plight, not because zucchini is some nutrient-dense vegetable, which it’s not.  It is an appropriate food for the summer months, though, due to its high water content and cooling thermal nature.  It is alkalizing to the body to boot.  I don’t know how alkalizing zucchini bread is, but when my kids devour it, I commend them on how wonderful it is that they enjoy green vegetables.  Then when zucchini is served for dinner, I just remind them it’s the same green that’s baked into the bread they love.

Many zucchini breads tend to be overly oily and loaded with sugar, but claim health benefits from a cup of shredded zucchini.  You’re not falling for that one, are you?  This one instead has a base of whole wheat pastry flour with a minimal amount of maple syrup to sweeten it.  I use either olive oil or melted coconut oil, which can be reduced with the addition of unsweetened applesauce (see the lead photo.)  Like a lot of the recipes I post, you can adapt this zucchini bread so many ways.  Our favorite way is with fresh blueberries and a touch of lemon zest.  It’s light and fresh and makes for a perfect quick summer breakfast or snack for camp.  I have also made it with raspberries instead of blueberries and that’s a winner, too.  I know you’re going to ask me if you can add chocolate chips, and who am I to tell you no?  If you use chocolate, I would drop the lemon zest though, and maybe add some walnuts.  Like I did right here.

5.0 from 4 reviews
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Zucchini-Blueberry Bread
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Serves: makes 1 8½ x 4½-inch loaf
 
Ingredients
  • ¼ cup melted unrefined coconut oil or olive oil
  • ½ cup unsweetened applesauce (or omit applesauce and increase oil to ½ cup)
  • ½ cup organic 100% pure maple syrup
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon aluminum-free baking soda
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon fine grain sea salt
  • 1 ½ teaspoons cinnamon
  • pinch of nutmeg
  • 1 ½ cups shredded, unpeeled zucchini, about 2 small
  • zest of half a lemon (optional)
  • ½ -1 cup fresh blueberries
  • ½ cup chopped walnuts or pecans (optional)
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease an 8 ½ “ x 4 ½ “ loaf pan, or if aluminum, grease it and line it with parchment paper.
  2. In a blender, blend together the oil, maple syrup, applesauce, eggs and vanilla. This helps to emulsify the oil and keeps your bread from being greasy.
  3. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir the wet ingredients into the dry mixture.
  4. Fold in the zucchini, lemon zest, blueberries and nuts. Pour into the prepared pan.
  5. Bake for 50-60 minutes or until a tester inserted in the center comes out clean. When made with applesauce, it usually takes 5 minutes longer than when made without. Cool slightly, about 10 minutes, remove from pan, and cool completely on a rack.
Notes
You can also make these in standard muffin tins and bake for about 20 to 25 minutes. This will yield about 12 muffins.

Zucchini “pasta” recipe

We’re in pasta mode this week, but transitioning to zucchini mode, so I couldn’t help but post a recipe which covers both.  In the low-carb craze of the 90’s (although I’m not sure it’s over), I was intrigued by the idea of using things like zucchini and spaghetti squash in place of pasta.  “With the addition of tomato sauce, you will feel the same satisfaction of eating the real thing, but without the carbs!”   Those same people try to make veggie burgers taste like beef.  Don’t make me laugh.

That fact is, the first time I tried this method of cutting zucchini in the shape of papardelle noodles and adding some cooked down tomatoes, basil and garlic, I loved it.  Did I feel like I was eating regular pasta?  Not really.  Did I care?  Not at all.  I think this zucchini is absolutely terrific in it’s own right.  My husband, who is a pasta-lover, said, “I like this because I don’t feel gross after eating it.”  Aww, shucks.

When I taught this in my classes two years ago, I went against my better judgment and cooked the tomatoes and zucchini in the same pan.  I, like most people, enjoy cooking more than I enjoy washing dishes, so I am always conscientious of how many pots and pans I use.  But cooking the zucchini too long can make it watery, as does adding acid and salt too early.  So the best way is to do this is in two separate pans side by side.  If you really detest the idea of washing a second pan or if you don’t have 2 large ones, cook the tomatoes first and transfer them to a serving bowl.  Then cook the zucchini in the same pan and add the tomatoes back.  On the same note, don’t allow this to sit too long before serving, because the zucchini will start to release its water.  Unless of course you’re trying to photograph it, and you need to wait for the steam to subside so it doesn’t fog up your lens.

I know many of you are desperate for things to do with the abundance of zucchini from your gardens.  First of all, let me give you a pat on the back for growing something.  Love that!  But can I give you a little advice?  Stop competing with your neighbor for who can grow the biggest squash on the block.  We’re all guilty of it, but there’s nothing good that comes out of it.  Size does matter here, but smaller is better!  When you allow the zucchini to grow to the size of a regulation baseball bat, you end up with spongy, seedy and not tasty zucchini.  Pick them when they’re small and tender and you’ll be able to keep up with production, too.

If you like to come home from work and have dinner on the table in 15 minutes, then you’re better off cutting your zucchini in the morning or the night before.  I showed two methods for this above, either using a mandoline or a vegetable peeler, but it does take a little longer than normally prepping zucchini.  If you wanted to make this into a full meal, toss all of it with some freshly cooked pappardelle noodles, white beans for protein and a dusting of parmesan cheese, and it will all be worth it.

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Zucchini "Pasta"
Author: 
Serves: 4-6
 
Ingredients
  • 2 pounds small zucchini
  • 4 Tablespoons unrefined, cold-pressed extra-virgin olive oil, divided
  • 3 cloves garlic, thinly sliced
  • 2 pounds tomatoes, cored and chopped (seeded and/or peeled if you like)
  • Sea salt and black pepper
  • Small handful of basil leaves, slivered
  • 1 Tablespoon unsalted butter (optional)
  • Grated or shaved Parmiggiano-Reggiano or pecorino-romano cheese (optional)
Instructions
  1. Trim the ends off the zucchini. Cut in half lengthwise. Slice lengthwise on a mandoline very thinly (thinner than ⅛-inch) to resemble pasta noodles. If you don’t have a mandoline, you can use a vegetable peeler.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook until the sides begin to turn golden. Add the tomatoes and season with sea salt and pepper. Cook until fragrant, about 3 minutes. Stir in the basil.
  3. In another large skillet, warm 2 tablespoons olive oil over medium heat. Add the zucchini and sauté until just tender, about 4 minutes. Sprinkle with sea salt and transfer to the tomato mixture with tongs, leaving the extra liquid in the pan. Toss to coat with the tomatoes. You can add an optional tablespoon of unsalted butter at this point to enrich the sauce, but not necessary.
  4. Serve with freshly grated cheese, if desired.
Notes
Instead of cooking fresh tomatoes, you can add 1 cup of warmed tomato sauce to the cooked zucchini and serve with grated cheese on the side.