A winter minestrone of sorts

Something soothing to transition from the hectic hustle and bustle leading up to this holiday weekend.  This soup simmered on the stove top for an hour or so.  Long enough for  everything to soften and flavors to meld.

  • Kale, 1 bunch
  • Garlic, 2 cloves minced
  • Shallot, 1 minced
  • Thyme, 1 T
  • Bay leaf
  • Cannellini beans, 1 cup
  • Squash, 1 small butternut or kabocha, small dice
  • Orecchiette, 1 cup
  • Stock, 3-4 cups
  • Parmesan, grated for garnish

Mince the garlic and shallot.  Sweat on medium low heat with the thyme. Add the diced squash. While the squash cooks work on the kale.  Remove the ribs and rough chop.  The cannellini beans are left over from another nights cooking.  They were soaked and simmered in stock with bay leaf, leek, and carrot until tender.  Sweat the kale, then add the beans.  Now is the time to add the stock.  Bring to a simmer and add the orecchiette.  Let everything simmer on the stove until everything is tender and velvety soft.  One option – adding a soft poached egg to your bowl makes this a more robust meal.

What began as a simple meal to close out the week was elevated when the 2013 Raen Sonoma Coast Pinot Noir was opened.  This is a superb wine.  It is all velvet and lace.  The sweet red fruits, cranberry, raspberry, and red currant, dance across the tongue.  The light chalky tannins and savory finish brought the meal together.  The wine is drinking well now.  I am curious to go back to another bottle after a few more seasons to see its evolution.

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