Ingredient Mix Up

After all these years of gardening and cooking, I should know the difference between a zucchini and a cucumber.

So should the people who label the vegetables at the farm store.

Nonetheless, after a busy day of work on Friday, I went by my favorite farm store to see what fresh vegetables I could get for the weekend. Seeing the zucchini sign made me think of one of my favorite soups, Chunky Minestrone. I felt lucky to get the late-season squash and added it to my bag of fresh vegetables.

On Sunday, I gathered my ingredients for the soup and began to chop. Once I got the onions, carrots and garlic into the hot olive oil, the fragrance turned the kitchen into the most welcoming room in the house. I added some of our garden-canned tomatoes, broth, seasonings, rice and set the pot to simmer for 20 minutes.

Next came the zucchini. I looked at it and saw small bumps where she skin should have been fully smooth. I cut off the end then another piece taste. I could tell by the seeds that I was not about to bite into a zucchini. Indeed, it was a cucumber.

I momentarily wondered what I could add to the soup instead of the green squash. I have butternut squash so that would be an option, but I knew the sweetness would vastly alter the flavor.

Soup is one of the easiest dishes to make with substitutes. I frequently switch among chicken broth, garlic broth and vegetable broth. I vary herbs according to what I have. I’ve used quinoa or barley rather than rice. On this Sunday, my husband even urged me to use the cucumber in the soup but I feared it would be mushy, maybe even slimy, and ruin the texture.

I feel blessed to live in a place where I have easy access to the missing ingredient. So, I headed to the store to replace my misidentified ingredient. I finished the soup and enjoyed another bowl of this healthy meal that I’ve been making for years. Try it and see what you think. And share your favorite soup recipe so we can add it to our fall menu.

Chunky Minestrone Soup

2 tsp olive oil
1 ½ C chopped onion
1 medium carrot, halved lengthwise and sliced (about ¾ C)
1 clove garlic
½ C long-grain rice, uncooked
1 tsp dried Italian seasonings
1 ½ C water
1 (14 ½ oz) cans no-salt added whole tomatoes, undrained and chopped
1 (10 ½ oz) low-sodium chicken broth
1 medium zucchini, halved lengthwise and sliced (about 2 C)
¼ tsp salt
¼ tsp pepper
1 (15 ½ oz) can cannellini or red kidney beans, drained and rinsed
1 (10 oz) package frozen chopped spinach, thawed and drained
2/3 C grated Parmesan cheese

Heat oil in a large soup pot over medium high heat. Add onion, carrot and garlic. Saute 3 minutes. Add rice and next 4 ingredients; bring to boil. Cover, reduce heat and simmer 20 minutes. Add zucchini and next 4 ingredients; cook an additional 5 minutes. Ladle into individual soup bowls, and sprinkle with cheese. 10 servings.