This isn’t a story about soup. This is a story about taking the local harvest and making the most of it. You see, autumn is Mother Nature’s last call. A time for one more moment in the sun before winter slips through the door. A time to revel in a few more golden days and big ol’ harvest moons.
I use the season to rejuvenate a spirit that’s battered from the wild ride of summer. Never knowing how long we’ll have, it’s this sense of fleeting that makes the time so precious. Tonight’s frost could be the ultimate frost. The one that finally puts a halt to my garden’s growth.
And so I harvest what I can, acknowledging the evanescence of the process.
It makes for a bittersweet existence. In summer, fruits and vegetables taste best fresh, out of hand. But once the nip of autumn air hits my spirit, I’m hankering for heartier fare. Savory fruit fits the bill. Fruit that develops a depth of flavor when cozied up next to a rich vinaigrette, or a bit of blue cheese, or sauteed in a pat of butter and sprinkling of brown sugar, or simmered into a flavorful relish or chutney. And my backyard tomatoes and carrots? Well, boiling them in a rich broth along with some robust onions and plump black beans seems like just the ticket.
Perhaps you’ll agree when you’ve seen how the following recipe plays out in your kitchen.
Enjoy the autumn harvest!
Italian Vegetable-Sausage Soup
This is one of those Hit-The- Spot offerings that tastes so wonderful this time of year. Plus, for all those day hikes I hope you are still taking advantage of, this soup travels well in a Thermos and tastes particularly delightful on a brisk autumn day in the outdoors.
¾ pound sweet Italian Sausage, removed from its casing and cut into 1-inch chunks (see note below)
2 medium yellow onions, chopped
3 cloves garlic, minced
2 cups peeled and chopped tomatoes, or 1 (16-ounce) can Italian tomatoes, undrained
6 cups homemade or canned chicken broth
1-½ cups dry red wine
4 ribs celery, sliced
1 green bell pepper, seeded and chopped
3 white new potatoes, cubed
1 (15 ounce) can black beans, undrained
2 cups cooked and drained macaroni pasta
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
½ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste
Freshly grated Parmesan cheese
In a large pot, brown the sausage and drain the fat. Add the onions and garlic and cook until the onions are limp, about 5 minutes. Stir in the tomatoes, breaking them up with a spoon. Add the broth, wine, celery, bell pepper, and potatoes and simmer, covered, for about 30 minutes. Add the pasta, basil, thyme, salt, and pepper, and continue simmering, covered, for another 25 minutes or so.
NOTE ON SAUSAGE: In place of the sausage, I like to use 2 cups of cooked and diced chicken (from legs and thighs, for the most tender and flavorful experience).
Jan Roberts-Dominguez is a Corvallis food writer, artist, and author of “Oregon Hazelnut Country, the Food, the Drink, the Spirit,” and four other cookbooks. Readers can contact her by email at janrd@proaxis.com, or obtain additional recipes and food tips on her blog at www.janrd.com.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
