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March 2023

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Za’atar Roasted Vegetable Minestrone

BEANS
1 1⁄2 cup dried gigante beans
2 teaspoons sea salt
1 stick kombu

VEGETABLES
1 large bulb fennel, halved| and cored
1 medium head broccoli, florets and stems chopped
3 carrots, sliced into rounds
3 parsnips, sliced into rounds
6 Brussels sprouts, trimmed and halved
Extra virgin olive oil
2 tablespoons za’atar seasoning blend (or herbes de Provence)

SOUP
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 tablespoons mirin
1 1⁄2 cups diced tomatoes
1 tablespoon dried oregano
1 bay leaf
6 cups vegetable stock, plus more as needed
Sea salt and freshly ground black pepper
1 tablespoon balsamic vinegar

MAKING BEANS
Place beans in pot with 1 teaspoon salt and enough water to cover by several inches and soak at least 6 hours or overnight. Drain soaking water, rinse, and fill pot with fresh water to cover beans well. Add remaining salt and kombu and cook uncovered at rolling boil, skimming off and discarding any foam that rises to top of pot. Add more water as needed to keep beans at rolling boil. Cook beans until soft (about 1 hour). Remove from heat and set aside.

Preheat oven to 400°F.

MAKING VEGETABLES
Slice fennel into wedges and place on two large baking sheets with broccoli florets and stems, carrots, parsnips, and Brussels sprouts. Drizzle vegetables with just enough olive oil to coat and sprinkle with za’atar. Rub to coat vegetables evenly and spread in single layer over baking sheets. Place in oven and roast 15 minutes. Remove from oven, flip vegetables, and roast 10 minutes longer (or until vegetables are soft). Remove from oven and set aside.

MAKING SOUP
In Dutch oven or soup pot over medium heat, drizzle olive oil and add onion. Sauté 3 minutes to sweat juices, then add garlic and mirin and stir. Add tomatoes, oregano, and bay leaf and bring to simmer. Add roasted vegetables, cooked beans, enough stock to not-quite cover, and lots of salt and pepper. Simmer to heat through, then remove from heat. Drizzle with vinegar, adjust seasoning with salt and pepper to taste, and serve.

SERVES 4