My mom has a phrase that she uses quite often: “eat on it.” She’s not a picky eater, in fact it’s fair to say that she’s the opposite of a foodie. So she often advises me to “make a big pot of ____” and then you can just “eat on it” all week long.
And when you’re preggers and also happen to work at home, that’s great advice because you do crave certain things for weeks on end (for me, tomato or anything acidic), you’re trying to get more of certain things (for me, iron), and you’re too tired to motivate to cook or prepare a meal for just yourself.
Besides being just the prettiest color combination you ever did see when it’s cooking up, I’m not lying when I say this is a reeeeallly special minestrone recipe–it originally appeared in Gourmet Jan 2009 from Melissa Roberts and Maggie Ruggiero. Or at least myself and the Mr. (who actually normally doesn’t even like soup) think so! I didn’t even add the traditional pasta–I think the Savoy cabbage filled in for that textures–and it was still delicious. Besides containing the best of winter’s bounty (swiss chard, carrots, escarole and Savoy cabbage), what makes it so tasty I think is that you add ingredients one at a time and then cook them for a really long time (2+ hrs)!!
It doesn’t even require a chicken or veggy broth; instead you make a soffrito, which is a fancy way of saying you brown pancetta (you’re not supposed to eat deli meats so I used bacon instead, but if you’re veggie you can easily skip entirely), onion, celery, carrots, and the ribs from the chard—for a good 45 minutes and then you brown the tomato paste. This seems like the ideal soup for using up your CSA box and it also freezes well if you do tire of it before it’s all gone… but I highly doubt that. And with all those leafy greens and beans, it’s also a one-pot-meal and who doesn’t love to “eat on” those?