Italian Vegetable Soup

A deeply flavorful soup, thanks to the addition of fresh herbs, Corona beans and our housemade chicken stock.

2 cups Corona beans, rinsed and soaked in a large stock pot of water overnight
2 leeks, trimmed of tough tops and ends, then diced
2-4 cloves garlic, minced
½-1 winter squash of your choice, peeled, seeded and cut into bite-sized cubes
1 cup Bolero carrots, peeled and sliced
1 cup fingerling potatoes, washed and cut into bite-sized cubes
4 cups canned diced Italian plum tomatoes
4 cups F&L chicken stock
3-4 cups water
½ cup white wine (if desired)
3-6 tablespoons combined chopped rosemary, parsley and thyme
2 cups spinach leaves, washed and torn if large
Sea salt and fresh ground pepper to taste

1. Drain beans, rinse and set aside. Rinse out the stock pot and place it on the stove, turning the heat to medium-high. Add leeks and garlic, drizzling with the olive oil. Cook until leeks are translucent and garlic is fragrant, about 1-2 minutes.

2. Once leeks are cooked, add in beans, water, wine (if using) and chicken stock. Generously season with salt and pepper. Bring soup to a boil, then lower the heat and simmer 30-40 minutes, or until the beans are almost done. Add squash, carrots, potatoes and diced tomatoes and bring soup back to a boil, then lower the heat and simmer for 15-20 more minutes, until the vegetables and beans are tender. Check for seasoning and add more salt and pepper if necessary.

3. Turn off heat and add in fresh herbs and spinach. Serve with grated Grana-style cheese alongside.

Fall Favorites Recipes


Celebrate autumn in all its glory this week: With beautiful produce including Chanterelle mushrooms, crisp apples and sweet Delicata squash, plus provisions like garlic confit, chicken stock and a bouquet garni to help craft a hearty, rich vegetable and bean soup, fall’s best flavors are highlighted in each and every bite. Enjoy these seasonal favorites alongside rich blue cheese, fresh whole grain bread and a robust Italian red wine.

Here are some recipe ideas for the week:

Fall Vegetable & Heirloom Bean Soup
A deeply flavorful entrée, thanks to the addition of fresh herbs, garlic confit and our housemade chicken stock.

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Warm Beet Salad with Blue Cheese & Hazelnuts
Topped with blue cheese and toasted hazelnuts, this flavorful salad is incredibly beautiful.

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Fall Apple Crisp
A quick and easy dessert using fresh apples: Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.

this week's recipes
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