Tuesday, October 7, 2014

Fall Minestrone with Buckwheat Soup by Wild Apple

In case you've not heard, Wild Apple is a new and amazing recipe site dedicated to only gluten free foods. Take a look at their Fall Minestrone with Buckwheat soup - butternut squash is included. I can almost taste the beans and onions on my tongue a sign of good photography, and good soup.



Fall Minestrone with Buckwheat soup by Wild Apple
  • 2tablespoons olive oil
  • 1tablespoon unsalted butter
  • 1small yellow onion, chopped (about 1 12cups)
  • 1clove garlic, roughly chopped
  • 1small potato, cut to into 14-inch pieces (about 1 cup chopped)
  • 2small carrots, sliced into 18-inch thick coins
  • 6ounces butternut squash, peeled, chopped into 14-inch cubes (about 1 cup)
  • 4ounces mushrooms, sliced (about 112 cups sliced)
  • 12cup buckwheat groats
  • 114-ounce can whole peeled Italian tomatoes with juices
  • 1tablespoon fresh thyme leaves
  • 1teaspoon fresh finely chopped fresh rosemary
  • 34teaspoon fine sea salt
  • 12-inch piece Parmesan cheese rind
  • 4cups high quality chicken or vegetable stock
  • 1small zucchini, cut in 12-inch pieces (about 1½ cups chopped)
  • 1rib celery, cut in 12-inch pieces
  • 3large leaves kale, ribs removed, thinly sliced
  • 1cup cooked cannellini beans
  • 12-inch piece Parmesan cheese rind
  • 12teaspoon red wine vinegar
  • freshly grated Parmesan cheese, to taste
  • sea salt and pepper, to taste
    1
  • Heat oil and butter in a medium large pot over medium heat. Add the oil, butter, onion, and garlic. Let cook, stirring occasionally, until translucent, about 8 minutes. Add the potatoes, carrots, squash, mushrooms, and buckwheat groats.
  • 2
  • Raise the heat to medium-high, add the tomatoes and their juice, use a spoon to break up the tomatoes into small pieces. Let the mixture simmer until most of the liquid is evaporated and the color deepens, about 5 minutes. Add the thyme, rosemary, salt, Parmesan rind, and stock and bring to a simmer. Gently simmer for 5 minutes.
  • 3
  • Add zucchini, celery, kale, beans, and remaining ingredients except vinegar, bring to a simmer once again. At this point the potatoes should be cooked through. If not, simmer a few minutes longer. Remove the Parmesan rind and add the vinegar. Stir to combine, adjust seasoning with salt and pepper to taste. Serve hot, topped with freshly grated Parmesan cheese.
Enjoy my GF Friends! And don't forget to subscribe to their newsletter.