Minestrone of Late-Summer Vegetables

Name: Minestrone of Late-Summer Vegetables
Yield: 8 Servings
Ingredients: 3 tablespoons olive oil; 3 large carrots, peeled, sliced; 2 medium onions, sliced; 1 medium fresh fennel bulb, sliced; 1 medium celery root (celeriac), peeled, sliced; 1/2 head of garlic, crushed (with peel); 6 large fresh Italian parsley sprigs; 3 bay leaves; 1 large fresh rosemary sprig; 2 large tomatoes, chopped; 2 tablespoons tomato paste; 16 cups water; 2 tablespoons olive oil; 3 large garlic cloves, minced; 3 cups 1/2-inch cubes baguette or rustic country-style bread; 1 cup dried cranberry beans or cannellini (white kidney beans); 4 small carrots, peeled, sliced; 3 large shallots, thinly sliced; 3 garlic cloves, minced; 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes; 1 cup fresh edamame beans or frozen, thawed; 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces); 1 cup 1/2-inch cubes peeled celery root (celeriac); 1/2 cup chopped red bell pepper; 4 lacinato (black) kale leaves, thinly sliced crosswise; 2 1/2-pints red and/or yellow cherry tomatoes, cut in half; 1/2 cup chopped fresh Italian parsley; Freshly shaved Pleasant Ridge Reserve cheese.* Parmesan cheese, or Asiago cheese

By Tami Lax of Harvest in Madison WI

September 7, 2008

Recipe notes