Minestrone soup in four variations.

[hannah]

All are from The Art of Simple Food by Alice Waters.

There's no shame in throwing in larger amounts of any of the ingredients, since this makes fantastic leftovers.

Spring
Ingredients
1 cup dried beans, cannellini or borlotti for preference
¼ cup olive oil
1 large onion, finely chopped
1 fennel bulb, cut into bite-sized pieces
2-3 garlic scapes, chopped
5 thyme sprigs
1 bay leaf
2 teaspoons salt
3 cups water or stock
2 leeks, diced
1 cup shelled peas
½ pound asparagus, trimmed
1 cup bean cooking liquid
2 cups spinach

Directions
1. Prepare the beans by soaking and cooking overnight. Reserve the cooking liquid. These can be made a day ahead.
2. Heat the olive oil. Add the onion and fennel. Cook for 15 minutes or until tender.
3. Add the garlic scapes, thyme, bay leaf, and salt. Cook for 5 minutes.
4. Add water, bring to a boil.
5. While boiling, add the leeks. Cook for 15 minutes.
6. Add the peas, asparagus, beans, and bean liquid, Cook for 5 minutes.
7. Add the spinach. Cook for 5 minutes. If the soup is too thick, add more water.
8. Cool the soup in an ice bath. (Have a tray of ice larger than the base of the pot at the ready to make sure the asparagus stays brightly colored.)
9. Remove bay leaf, taste for salt, and serve.
10. If desired, garnish with extra-virgin olive oil and Parmesan cheese.


Summer
Ingredients
1 cup dried beans, cannellini or borlotti for preference
¼ cup olive oil
1 large onion, finely chopped
2 carrots, peeled and chopped
4 garlic cloves, chopped
5 thyme sprigs
1 bay leaf
2 teaspoons salt
3 cups water or stock
1 leek, diced
½ pound green beans, sliced into 1-inch lengths
2 medium zucchini, cut into small dice
2 tomatoes, chopped
1 cup bean cooking liquid
2 cups spinach

Directions
1. Prepare the beans by soaking and cooking overnight. Reserve the cooking liquid. These can be made a day ahead.
2. Heat the olive oil. Add the onion and carrots. Cook for 15 minutes or until tender.
3. Add the garlic, thyme, bay leaf, and salt. Cook for 5 minutes.
4. Add water, bring to a boil.
5. While boiling, add the leeks and green beans. Cook for 5 minutes.
6. Add the zucchini and tomatoes. Cook for 15 minutes.
7. Add the beans, the bean liquid, and the spinach. Cook for 5 minutes. If the soup is too thick, add more water.
8. Remove bay leaf, taste for salt, and serve.
9. If desired, garnish with extra-virgin olive oil and Parmesan cheese.


Fall
Ingredients
1 cup dried beans, cranberry or borlotti for preference
¼ cup olive oil
1 large onion, finely chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
4 garlic cloves, chopped
½ teaspoon rosemary
1 teaspoon chopped sage
1 bay leaf
2 teaspoons salt
1 bunch kale, stemmed and chopped
1 small can of tomatoes, drained
3 cups water or stock
1 leek, diced
2 cups diced butternut squash
1 cup bean cooking liquid

Directions
1. Prepare the beans by soaking and cooking overnight. Reserve the cooking liquid. These can be made a day ahead.
2. Heat the olive oil. Add the onion, carrots, and celery. Cook for 15 minutes or until tender.
3. Add the garlic, thyme, bay leaf, and salt. Add the kale and tomatoes. Cook for 5 minutes.
4. Add water, bring to a boil.
5. While boiling, add the leeks and squash. Cook for 15 minutes.
6. Add the beans and the bean liquid. Cook for 5 minutes. If the soup is too thick, add more water.
7. Remove bay leaf, taste for salt, and serve.
8. If desired, garnish with extra-virgin olive oil and Parmesan cheese.


Winter
Ingredients
1 cup dried beans, cannellini or borlotti for preference
½ head cabbage
¼ cup olive oil
1 large onion, finely chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, chopped
5 thyme sprigs
1 bay leaf
2 teaspoons salt
3 cups water or stock
1 leek, diced
1 pound turnips, diced, and any turnip greens available
½ pound potatoes, cut into bite-sized pieces
1 cup bean cooking liquid

Directions
1. Prepare the beans by soaking and cooking overnight. Reserve the cooking liquid. These can be made a day ahead.
2. Cook cabbage until tender in salted boiling water. Set cabbage aside.
3. Heat the olive oil. Add the onion, carrots, and celery. Cook for 15 minutes or until tender.
4. Add the garlic, thyme, bay leaf, and salt. Cook for 5 minutes.
5. Add water, bring to a boil.
6. While boiling, add the leek, turnips, potatoes, and any turnip greens. Cook for 15 minutes.
7. Add the beans, the bean liquid, and the reserved cabbage. Cook for 5 minutes. If the soup is too thick, add more water.
8. Remove bay leaf, taste for salt, and serve.
9. If desired, garnish with extra-virgin olive oil and Parmesan cheese.