The Can Can of Minestrone

This recipe came from my husbands side of the family.   The original recipe started with dried northern beans.  When the recipe was first given to me, I was told I had to prick each dried bean with a pin so that it would absorb the water better.   Of course this made the recipe less appealing.   I made several times the old fashioned way by soaking the beans and it turned out as yummy as the first time I tried it.   The next few times I made it I replaced the dried beans with canned northern beans  and replaced the water with chicken stock and it is still delicious and oh so easy to make.

 

The next time you are shopping at one of the Can sales in the grocery store, remember to try this recipe.  As you can see it calls for 6 cans of vegetables.

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There are many types of Minestrone; this one is my favorite because adding the butter at the end enhances the flavors of the beans and other vegetables.   

Yes you can make this with fresh vegetables, but honestly why would you when it tastes so good this way.



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From the bottom of my heart..............

The Bountiful Garden

Growing up I can remember my parents hunting and foraging for different greens to cook and eat. As a kid, it was a given you would join in the hunting and picking.   You may think hunting is an odd word to use, but clearly when you are talking about sautéing field greens such as dandelions, wild leeks, cow slips, and burdocks you literally are foraging or hunting in the woods, fields and sometimes the backyard.  

However, today we are talking about greens from the garden.  It is that time of year when we can reap the benefits from not only our garden but also from our generous neighbors, co-workers, and friends.    Today a co-worker brought in several vegetables from their garden.  Included in the bounty was a bunch of beets with the tops still attached. While another co-worker opted for the actual beets, I asked if in fact if they were intending to use the greens.  Though there are many greens grown and sold at the market, beet greens have always been one of my favorites.   Once sautéed in a little garlic oil and butter they turn an eye catching deeper, darker green and offer a sweet yet hardy flavor.  If the stems are younger I generally leave them on or chop them into the pan along with the leaves, as they cook they make a soft pink colored sauce from the oil, butter and water from rinsing the leaves. Add a little salt and pepper and you have quite a yummy side-dish or meal.     

Here are some links to foraging and hunting down wild plants in your area:

The Library of Congress Science Reference Services: Edible Wild Plants

http://www.loc.gov/rr/scitech/tracer-bullets/edibleplantstb.html

  

Soul Guidance: Health Tips: Wild Food

http://www.soul-guidance.com/health/wildfoods.htm

Celtnet Guide to Edible Wild Foods

http://www.celtnet.org.uk/recipes/ancient/wild-food-guide.php

Wild Food Adventures ™: Institute for the Study of Edible Wild Plants and Other Foragables

http://www.wildfoodadventures.com/

School of Self-Reliance's Wild Food Foraging Page - Information on some common North American wild foods.

http://www.self-reliance.net/wff.html

Learn About Foraging with Naturalist "Wildman" Steve Brill

http://www.wildmanstevebrill.com./



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