This is my favorite First Of The Fall soup, brought on by the first cold snap of the season.
Take a large pot add 2 tbsp oil oil and begin to heat.
Dice and throw into the pot:
7 cloves of garlic
one large white onion, chopped
2 big carrots, chopped
3 stalks of celery, chopped
1 sweet potato, chopped into cubes
1 small acorn squash, chopped into cubes
Stir this around until the vegetables begin browning.
Add a large handful of chopped fresh kale
8 oz canned garbanzo beans
14 oz. of chopped tomatoes, fresh or canned
1 quart of vegetable stock or chicken stock
Salt and pepper
1 tbsp each:
tarragon
thyme
cumin
oregano
worchestershire
1 sprig fresh rosemary
4 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
about 30 fresh basil leaves
I let this cook at a low simmer for 30 minutes. If you cook it too long, the vegetables will begin to dissolve, in which case it makes a delicious creamed soup – hit it with the hand mixer until it’s a smooth puree.