Recipe: The River Cafe's Winter Minestrone...and a GIVEAWAY!

Remember that kid in your high school class who you knew was going to be president someday?

(Or, you know.  At least a Congressman.)

(Maybe just that guy whose job it is to help old ladies walk across the street.  Sigh.  He had such potential.  See what happens when you knock up your high school girlfriend at age 22?)
 



And I don't mean this in the sleazy politician kinda way.

We're talking good-natured, charismatic, personable...the kind of guy who could traverse the cafeteria with ease, sit down at any table and not have slushies flung at him from every angle.

Um, yeah so...this soup IS that guy.

It's not fancy, but doesn't pretend to be, and it tastes kinda like something your Italian grandma would make (or at least like something my Italian grandma would make).  Not heavily spiced or spicy, it's just made from good, down-to-earth ingredients...bread and butter kinda stuff.  (Except totally good for you.)  And while it's not something that you're necessarily going to start screaming from the rooftops about, you're going to suddenly find yourself craving it come lunchtime.  And you'll be so happy when you get home and find it in your fridge.  Yeah.  It's definitely the kind of thing you want to come home to.

Winter minestrone for president?  Why stop there.  Let's conquer the world.

--

This soup recipe was created by Ruth Rogers and Rose Gray, two English chefs who, at their dining establishment called The River Cafe, made Italian food accessible to those in Britain.  In doing so, they influenced the way the nation ate, which is undoubtedly why they made Gourmet Live's list of Women Game Changers in Food.  For more recipes from these two ladies, check out these blogs:

Mary of One Perfect Bite - Spaghetti al Limone
Val of More Than Burnt Toast - River Café Focaccia col Formaggio
Joanne of Eats Well With Others  - Winter Minestrone
Claudia of A Seasonal Cook in Turkey 
Susan of The Spice Garden 
Taryn of Have Kitchen, Will Feed  - Boiled Artichoke and Lemon Salad.
Heather of Girlichef  - Lemon Apple Cake
Miranda of Mangoes and Chutney - Spaghetti with Cherry Tomatoes
Jeanette at Jeanette's Healthy Living - Penne Arrabiatta
April of Abbys Sweets
Katie - Making Michael Pollan Proud
Kathleen Van Bruinisse at Bake Away with Me - Pistachio Cake
Viola - The Life is Good Kitchen
Sue of View from The Great Island - Coffee and Walnut Cake...
Amy of Beloved Green
Barbara of Moveable Feasts - Chocolate Nemesis
Kathleen of Gonna Want Seconds
Martha of Lines from Linderhof
Nancy of Picadillo - Coffee, Walnut and Hazelnut Cake
Mireya - My Healthy Eating Habits - Risotto with Asparagus
Veronica of My Catholic Kitchen - Roasted Potatoes
Claudia Haas - Journey of an Italian Cook - Linguine with Crab and Fennel

And now for the GIVEAWAY!

Have you guys ever checked out Shabby Apple?  They make super tres chic women's dresses and the most ovary-achingly adorable little girl's dresses.  Sigh.

Anyways, they were kind enough to offer me to giveaway a dress to you guys!  I chose this fabulous red and white striped dress...just perfect for the upcoming holiday season!  To enter, leave a comment about anything you so desire.  For extra entries, LIKE Shabby Apple on Facebook and leave a second comment telling me that you did so!  The winner will be announced next Friday.



Winter Minestrone
Serves 5, adapted from Good Food Magazine

Ingredients

• 1 tbsp olive oil
• 2 medium carrots, roughtly chopped
• 1 large red onion, coarsely chopped
• 1 head of garlic, cloves peeled
• 2 large bunches swiss chard, leaves shredded and stalks roughly chopped
• 1/4 cup parsley, finely chopped
• 28 oz canned diced tomatoes (I used San Marzano)
• 1/2 head cabbage, heart removed and leaves cut into strips
• 1 15 oz can cannellini beans
• 3 cups vegetable broth
• salt and black pepper, to taste
• freshly grated parmesan, for serving

Instructions

1. Heat the olive oil in a large saucepan and slowly fry the carrots and onion. This will take about 20 minutes but it's worth it - the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
2. Add half the Swiss chard leaves, half the cabbage, three-quarters of the beans, and the boiling stock. Bring to a boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed (mine didn't).
3. Add the remaining Swiss chard and cabbage and blanch briefly so they remain green and crisp. Season when slightly cooled.
4. Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup - it should be very green. Serve hot with Parmesan.

I am submitting this to Souper Sunday, which is hosted by Deb of Kahakai Kitchen.