Pretli Green Acre Farm

3 hours ago  ·  

Easy Minestrone Soup
Our favorite Minestrone Soup recipe! It’s brimming with fresh vegetables, a savory broth, and you get an enticing flavor boost from a bit of pancetta. A simple soup that’s just what you need after a long chilly day.

#FallFaves #Healthy #PastaItalian #Soups #Carrots #Celery #ChickenBroth #Garlic #KidneyBeans #OliveOil #Pancetta #ParmesanCheese #Rosemary #Spinach #Tomatoes #YellowOnion #Zucchini

Prep: 15 minutes.
Cook: 30 minutes.
Ready in: 40 minutes.

Ingredients:
1: 4 oz. pancetta*, diced into 1/4-inch pieces.
2: 2 Tbsp extra virgin olive oil.
3: 1 1/2 cups chopped yellow onion (1 medium).
4: 3/4 cup chopped carrot (1 large).
5: 3/4 cup thin sliced celery (2 ribs).
6: 1 Tbsp minced garlic (3 cloves).
7: 4 cups low-sodium chicken broth or vegetable broth.
8: 1/2 cup water or more broth.
9: 1 (14.5 oz) can petite diced tomatoes.
10: 1 small zucchini, diced (1 cup).
11: 1 rosemary sprig.
12: 1 small parmesan rind (about 4-inches), plus shredded parmesan for serving.
13: Salt and freshly ground black pepper.
14: 2 cups (2 oz) fresh spinach, roughly chopped.
15: 1 (14.5 oz) can dark red kidney beans or cannellini beans, drained and rinsed.
16: Red pepper flakes, to taste (optional).

Instructions:
1: Heat pancetta with olive oil in a pot over medium heat. Cook until just lightly browned, about 4 - 5 minutes.
2: Add onion, carrot and celery and saute until starting to soften, about 7 minutes.
3: Add garlic and saute 1 minute longer.
4: Pour in broth, water, tomatoes, and add zucchini, rosemary, and parmesan rind.
5: Bring to a simmer over medium-high heat. Then reduce heat to medium-low, cover and simmer, stirring once halfway through, about 10 minutes total or until zucchini is tender.
6: Remove rosemary and parmesan rind. Season to taste with salt and pepper (you shouldn't need much salt, it's already fairly salty).
7: Stir in kidney beans and spinach and let heat through, about 30 seconds. For a brothier soup you can add in a little more broth to thin as desired.
8: Serve warm with shredded parmesan and red pepper flakes if desired.
Notes: *This is an Italian pork. I buy it at the deli counter, Boar's Head brand is a good option. Ask for it thick cut, about 1/4-inch thick.
Try it with other vegetables you may have on hand, minestrone is so versatile. Here are some good options (add more broth to thin and more fresh herbs to season as desired): 
asparagus
broccoli
butternut squash
cabbage
carrots
cauliflower
celery
eggplant
fennel
green beans
kale
mushrooms
onions
parsnips
peas
potatoes
tomatoes
yellow squash
zucchini
Other Herbs to Try
Basil
Marjoram
Oregano
Thyme
Parsley

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_*Easy Minestrone Soup*_ /Our favorite Minestrone Soup recipe! It’s brimming with fresh vegetables, a savory broth, and you get an enticing flavor boost from a bit of pancetta. A simple soup that’s just what you need after a long chilly day./ #FallFaves #Healthy #PastaItalian #Soups #Carrots #Celery #ChickenBroth #Garlic #KidneyBeans #OliveOil #Pancetta #ParmesanCheese #Rosemary #Spinach #Tomatoes #YellowOnion #Zucchini Prep: 15 minutes. Cook: 30 minutes. Ready in: 40 minutes. Ingredients: 1: 4 oz. pancetta*, diced into 1/4-inch pieces. 2: 2 Tbsp extra virgin olive oil. 3: 1 1/2 cups chopped yellow onion (1 medium). 4: 3/4 cup chopped carrot (1 large). 5: 3/4 cup thin sliced celery (2 ribs). 6: 1 Tbsp minced garlic (3 cloves). 7: 4 cups low-sodium chicken broth or vegetable broth. 8: 1/2 cup water or more broth. 9: 1 (14.5 oz) can petite diced tomatoes. 10: 1 small zucchini, diced (1 cup). 11: 1 rosemary sprig. 12: 1 small parmesan rind (about 4-inches), plus shredded parmesan for serving. 13: Salt and freshly ground black pepper. 14: 2 cups (2 oz) fresh spinach, roughly chopped. 15: 1 (14.5 oz) can dark red kidney beans or cannellini beans, drained and rinsed. 16: Red pepper flakes, to taste (optional). Instructions: 1: Heat pancetta with olive oil in a pot over medium heat. Cook until just lightly browned, about 4 - 5 minutes. 2: Add onion, carrot and celery and saute until starting to soften, about 7 minutes. 3: Add garlic and saute 1 minute longer. 4: Pour in broth, water, tomatoes, and add zucchini, rosemary, and parmesan rind. 5: Bring to a simmer over medium-high heat. Then reduce heat to medium-low, cover and simmer, stirring once halfway through, about 10 minutes total or until zucchini is tender. 6: Remove rosemary and parmesan rind. Season to taste with salt and pepper (you shouldn't need much salt, it's already fairly salty). 7: Stir in kidney beans and spinach and let heat through, about 30 seconds. For a brothier soup you can add in a little more broth to thin as desired. 8: Serve warm with shredded parmesan and red pepper flakes if desired. Notes: *This is an Italian pork. I buy it at the deli counter, Boar's Head brand is a good option. Ask for it thick cut, about 1/4-inch thick. Try it with other vegetables you may have on hand, minestrone is so versatile. Here are some good options (add more broth to thin and more fresh herbs to season as desired):  asparagus broccoli butternut squash cabbage carrots cauliflower celery eggplant fennel green beans kale mushrooms onions parsnips peas potatoes tomatoes yellow squash zucchini Other Herbs to Try Basil Marjoram Oregano Thyme Parsley
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    Pretli Green Acre Farm

    13 hours ago  ·  

    Here’s an easy dish with minimal effort, acorn squash is hollowed out and then filled with a mixture of boldly flavored plant-based Sausage that is diced up with lentils, then cooked in an oven till the squash caramelizes. Finish it off with a little balsamic vinegar, but you could also use chili crisp oil for a bit of a fiery edge.

    Makes 4 servings

    2 medium or 4 small acorn squashes
    Olive oil
    Fine sea salt
    4 Italian Sausage
    1 cup cooked black lentils
    ½ cup onion, peeled and diced
    1 jalapeno or serrano, minced
    ¼ cup pepitas
    4 garlic cloves, peeled and minced
    2 tsp rosemary, minced
    ½ tsp ground black pepper
    Balsamic vinegar as needed

    Heat the oven to 400F.
    Cut the tops of the squash and core out the center to remove and discard the stringy materials and seeds. Nip the base of the squash just enough to help it sit stably. Brush the cut side of the squash with olive oil and season well with salt. Place the squash on a baking sheet.
    Remove the Italian Sausage from their casing and dice the sausage into chunks. Place the sausage in a large mixing bowl, add the lentils, onion, jalapeno, pepitas, garlic, rosemary, and pepper. Mix well and season with salt. Stuff the squash with the filling applying pressure to fill it compactly. Bake the squash in the preheated oven for about 30 minutes, till the squash is completely tender and turns golden brown on top. A knife should pass through the flesh of the squash with ease. Remove the squash from the oven, let sit for 5 minutes, then drizzle with 1 to 2 Tbsp of balsamic vinegar and serve immediately.     ...read more

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    Here’s an easy dish with minimal effort, acorn squash is hollowed out and then filled with a mixture of boldly flavored plant-based Sausage that is diced up with lentils, then cooked in an oven till the squash caramelizes. Finish it off with a little balsamic vinegar, but you could also use chili crisp oil for a bit of a fiery edge. /Makes 4 servings/ 2 medium or 4 small acorn squashes Olive oil Fine sea salt 4 Italian Sausage 1 cup cooked black lentils ½ cup onion, peeled and diced 1 jalapeno or serrano, minced ¼ cup pepitas 4 garlic cloves, peeled and minced 2 tsp rosemary, minced ½ tsp ground black pepper Balsamic vinegar as needed Heat the oven to 400F. Cut the tops of the squash and core out the center to remove and discard the stringy materials and seeds. Nip the base of the squash just enough to help it sit stably. Brush the cut side of the squash with olive oil and season well with salt. Place the squash on a baking sheet. Remove the Italian Sausage from their casing and dice the sausage into chunks. Place the sausage in a large mixing bowl, add the lentils, onion, jalapeno, pepitas, garlic, rosemary, and pepper. Mix well and season with salt. Stuff the squash with the filling applying pressure to fill it compactly. Bake the squash in the preheated oven for about 30 minutes, till the squash is completely tender and turns golden brown on top. A knife should pass through the flesh of the squash with ease. Remove the squash from the oven, let sit for 5 minutes, then drizzle with 1 to 2 Tbsp of balsamic vinegar and serve immediately.
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      Pretli Green Acre Farm

      2 days ago  ·  

      Yellow Squash & Onion Casserole

      Ingredients
      5 med. yellow squash, sliced thin
      3 med. onions, sliced thin
      Vegetable oil
      Bread crumbs
      Grey poupon mustard
      butter
      Salt
      pepper
      Grated cheese

      Preparation
      Slice thin yellow squash and onions. Cover bottom of casserole. Dish with a little vegetable oil. Layer as follows:
      1) Squash.
      2) Spread a little mustard on squash.
      3) Onions.
      4) Lightly sprinkle bread crumbs.
      5) Salt and pepper.
      6) Grated cheese.
      7) A few dabs of butter. Squash, mustard. Be sure to end with grated cheese and dabs of butter.

      Cover and bake at 350 degrees for 30-40 minutes, or until squash and onions are tender.       ...read more

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      _*Yellow Squash & Onion Casserole*_ *Ingredients* 5 med. yellow squash, sliced thin 3 med. onions, sliced thin Vegetable oil Bread crumbs Grey poupon mustard butter Salt pepper Grated cheese *Preparation* Slice thin yellow squash and onions. Cover bottom of casserole. Dish with a little vegetable oil. Layer as follows: 1) Squash. 2) Spread a little mustard on squash. 3) Onions. 4) Lightly sprinkle bread crumbs. 5) Salt and pepper. 6) Grated cheese. 7) A few dabs of butter. Squash, mustard. Be sure to end with grated cheese and dabs of butter. Cover and bake at 350 degrees for 30-40 minutes, or until squash and onions are tender.
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      100 saw this