So on a jog, a few weeks ago, my brother and I decided we needed to make hot salad with a warm and cozy, fall slant.
My first attempt, two weeks ago, was a simple beef stew. So ordinary and ho-hum that I didn’t want to burden you with reading about it. This week, however, I went for an oldie-but-goody and made a slightly modified version of a minestrone soup that my mom has been making since I can’t remember.
I spruce it up with freshness and green—some kale and fresh parsley to add the healthy hot-salad feeling that I am jonesing for, post summer. I’ll enjoy this hot salad all week long. You should have some too.
¼ cup olive oil
5 cloves garlic, sliced
2 medium onions, diced
2 cups chopped celery (about 5 stalks)
2 cups chopped carrots (about 4 large carrots)
1 t dried oregano
1 t dried basil
1 t cumin
1 can chopped tomatoes
1 can tomato paste
5 cups water
1 # dried white beans, cooked2 t kosher salt
2 cups kale, chopped
1 cup parsley, chopped
- Heat the oil in a large, heavy, pot, cook the garlic for a few minutes, and add the onions.
- Cook until the onions are translucent and add the celery and carrots. Cook for 10 more minutes.
- Add the oregano, basil, cumin, tomatoes, tomato paste and water, bring to a boil, and simmer on low for about 45 minutes, until carrots are cooked through.
- Add the cooked beans, salt, kale and parsley and cook until the kale is tender, about 10 minutes.
- Serve with parmesan cheese and crusty bread.