“Autumn…the year’s last loveliest smile.” ~William Cullen Bryant~

My favorite season arrived last night — Autumn — cooler days, the smell of woodsmoke at night, and lot’s of good, hearty food.  The garden is having it’s swan song and the farmer’s markets are bursting with produce — Farmer’s Market Minestrone is the perfect recipe to take advantage of this “last hurrah”.  I found this recipe in the August issue of Fine Cooking Magazine. (I love this magazine — the recipes are easy and almost always work out.) I’ve made it several times and the whole family agrees it’s a hit.  Without further ado…

Farmer’s Market Minestrone

1/4 cup extra- virgin olive oil; 3 medium celery ribs, cut into 1/4 inch pieces; 2 medium cloves of garlic, minced; 2 medium carrots, cut into 1/4 inch pieces; 1 medium red onion, cut into 1/4 inch pieces; 2 Tablespoons flat- leaf parsley, minced; 1 small eggplant (I used japanese style), cut into 1/4 inch pieces; 2 large red potatoes, cut into 1/4 inch pieces; 1 medium yellow squash, cut into 1/4 inch pieces; 1 medium zucchini, cut into 1/4 inch pieces; Kosher salt and freshly ground pepper; kernels from 1 ear fresh corn; 8 cups vegetable broth (I used Rachel Ray’s brand.); 1 cup dried ditalini or small pasta shells; 1 Parmigiano-Reggiano cheese rind – I get these at Whole Foods and freeze them till I need them.); 1/4 cup thinly sliced fresh basil.

Warm the oil in a 5-quart heavy-duty pot (like Le Creuset) over medium-low heat.  When it’s warm -not hot-add the celery, carrots, garlic, onion and parsley.  Cook, stirring occasionally, until the onion is translucent and the carrots have begin to soften, about 10 minutes. Stir in the eggplant, potato, yellow squash, zucchini, 1/2 tsp of salt, and a few grinds of pepper.  Cook, stirring often until the vegetables are tender but still hold their shape, about 10 minutes.  Add the corn and the broth; bring to a boil.  Add the cheese rind and the pasta — simmer partially covered, stirring once or twice — until the pasta is al dente.  Season to taste with salt and pepper.  Remove from heat and stir in the basil.  Serve with grated Parmigiano at the table.