The cool weather is making me crave warming soups filled with beans and vegetables.I started off with the idea of making beans with greens- more like a stew to ladle over polenta, but like most of my food: the contents of the fridge dictate the dish.
Into the Dutch oven went onions, carrots and garlic sautéed in olive oil. How much? Some. As in, an unmeasured amount based on the food at hand: A very large onion because that’s how big it was. 3 carrots because that was how many were in the bag. 7 tiny cloves of garlic because that was what was left on the head. Then a cup of dried cannellini beans and a Parmesan rind for yummy umami (keep saying that: yummy umami. Mmmmmm). I added a large sprig of sage from my garden. So far, this is all according to plan. But then, I ran into several of the last sad yellow tomatoes from our garden, which really needed cooking. For the life of me, I cant’ figure out why hardly any ripened when the weather was hot. Now, I have dozens in a weird greenish state. Must Google green tomato storage.
I found a lone container of pumpkin in my freezer that I had prepared last year- so in that went, adding golden sweetness to the soup. I love how pumpkin and squash lend a sweet note to soups and also give it a silky mouth feel. I also like how that offsets the flavor of sharp greens. I added half a spicy pepper that was asking for attention and salt and pepper. The final step was folding in a giant bunch of beet greens into the soup. Normally- this is a difficult green to cook with, as it infects everything you cook with a reddish hue. Since my soup was already an orangey color, this worked in my favor. Not so much the putrid looking beet green pesto we tried this summer, but oh well.
Serve it with a baguette or for you gluten-free folks, make some cornbread. Enjoy!