Root-Vegetable Minestrone

★★☆☆☆

Serves: 6 Origin: Contemporary

1/4 cup extra-virgin olive oil60 ml extra-virgin olive oil
1 small onion, finely chopped1 small onion, finely chopped
1 clove garlic, minced1 clove garlic, minced
1 small sprig rosemary1 small sprig rosemary
2 carrots, sliced 1/4 inch thick2 carrots, sliced 1/4 inch thick
2 parsnips, sliced 1/4 inch thick2 parsnips, sliced 1/4 inch thick
3 broccoli stems or 1 kohlrabi, peeled and sliced 1/4 inch thick3 broccoli stems or 1 kohlrabi, peeled and sliced 1/4 inch thick
1 pound butternut squash (3 cups cubed), peeled and cut into 3/4-inch dice455 g butternut squash (3 cups cubed), peeled and cut into 3/4-inch dice
6 cups low-sodium chicken broth1.44 L low-sodium chicken broth
SaltSalt
Freshly ground black pepperFreshly ground black pepper
4 ounces angel hair pasta, broken into 1-inch lengths115 g angel hair pasta, broken into 1-inch lengths
1 cup frozen baby lima beans240 ml frozen baby lima beans
1/2 cup pecorino cheese, freshly grated, plus more for serving120 ml pecorino cheese, freshly grated, plus more for serving

In a large Dutch oven or pot, heat 2 tablespoons of the olive oil. Add the onion, garlic and rosemary and cook over moderate heat until the onion is softened.
Add the carrots, parsnips, broccoli stems and squash and cook for 1 minute.
Add the broth, season with salt and pepper and simmer until the vegetables are nearly tender, about 15 minutes.
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the pasta and cook over moderately high heat, stirring frequently, until it is deeply golden, about 4 minutes.
Add the toasted pasta and the lima beans to the soup; cook until the pasta and vegetables are tender, 5 to 6 minutes.
Discard the rosemary. Stir the cheese into the soup and serve, passing extra cheese at the table.

Active Time: 20 mins. Total Time: 40 mins. Originally appeared: November 2012.

Wine Pairing: Light White — Sauvignon Blanc — crisp acidity that lifts greens and brightens a soup.