In the rural world surrounding our Hollywood Beach river community, different sounds herald the time of year.
Winter sounds are muted. On a cold winter day stillness washes the landscape with silence. There is no breeze or wind but still the landscape moves with a purpose – the honking of low flying geese and the trill of small birds, ducks paddling softly by, water lapping against the pier.
The sounds of man are present too but subdued -- an occasional car passing down the street, the deep throbbing of motors as ships approach on the river.
Winter is peaceful in Hollywood Beach but lonely. The place echoes with hellos from neighbors who have left for the season and squeals of children who played in the park. So I cook, and the sounds inside our cottage contrast with the stillness outdoors. I particularly favor hearty soups and stews that restore the warmth that is absent outside.
Making dishes like my minestrone is a little like a symphony -orchestrating ingredients in the process of going from raw to cooked – chopping of kale, grating of garlic, jangle of spoons, clinking of pans, gurgling of hot liquid - that all come together with an Ahhh as my husband gets his first taste of the steaming soup at the dinner table.
Minestrone
2 13 o cans cannellini beans drained and rinsed
1 13 oz can white beans drained and rinsed
10 cups chicken broth
4 garlic cloves
1 chopped onion
3 carrots and 3 celery, sliced
2 ½ cup diced tomatoes
2 cups diced potatoes
1 cup red wine
½ cup chopped parsley
1 lb chopped kale
1 ½ cup diced zucchini
½ cup parmesan cheese
fresh basil leaves
Cook the cannellini beans in 5 cups chicken broth. Puree beans and add back to broth. Saute Garlic, onion, carrots and celery.
Add to broth plus the white beans, tomatoes, potatoes, wine and parsley. Add the remainder of the stock. Simmer one hour
Add remaining ingredients except parmesan and simmer 30 minutes longer.
Add salt and pepper to taste and sprinkle parmesan to serve.
