LOCALadk Magazine

Winter 2020 LOCALadk Magazine 51 LOCALadk Ingredients 1/4 cup olive oil 1 large onion, diced 1 red pepper, diced 6 cloves garlic, chopped fine 3 stalks celer y, chopped 2 medium carrots, diced 1 medium zucchini, diced other veggies of choice, diced 4 sun-dried tomatoes, sliced 1 can or 2 cups cooked chickpeas or other beans Ser ve in bowls with toppings like fresh parsley, fresh grated parmesan, cracked black pepper or nutritional yeast. • Always use the best local bread you can find to accompany your minestrone. • Triple Green Jade's Kim and Dan are Adirondack bakers dedicated to rehabbing an old farm in Willsboro, New York. They bake bread in a wood-fired oven. Their Pain De Provence with local herbs or Olive Oil-Kissed Focaccia would take this soup to the next level. • Red Oak Foods is new to the Adirondack bread-baking community. Jordan's commitment to sourdough baking has paid off in some of the tastiest and chewiest bread around. His customers line up for a fresh sourdough boule or baguette that will stand side-by-side with this hearty minestrone. 4 cups cooked orzo 6 cups broth or water 3 cups tomato sauce salt to taste 1/2 tsp. crushed chili peppers (optional) 1 Tbsp. oregano 6 fresh basil leaves, chopped, or 1 Tbsp. dried 1 tsp. thyme Suggested toppings: fresh parsley, black pepper, parmesan cheese, nutritional yeast Directions 1. In a large soup pot heat oil on medium high heat. When oil is hot add onions and a little salt to get them sweating. Sauté 2 minutes and add garlic. Sauté 2 more minutes and add sun-dried tomatoes, celer y and red pepper. Sauté another 3 minutes and add carrots, zucchini and other vegetables, 1 tsp. salt, oregano, ba- sil, thyme and crushed red chili flakes. Sauté 3 minutes. 2. Pour in enough water or broth to just cover the veg- gies. Bring to a boil on high heat. Turn heat down to low and simmer, covered, until all vegetables are soft. Time will depend on which veggies you use. 3. Add remainder of broth, tomato sauce and chick- peas. Mix well. Bring to a boil, then turn heat down to simmer for 15 minutes. Add in cooked pasta and cook another 3 minutes till warmed through. Add salt to taste. I like to add a tablespoon of maple syrup as well, to bring out the flavors.

• Cover