Soup on a sick day

I have been fighting off a cold -- sore throat, sinus pressure, runny nose, etc. -- since Saturday afternoon and decided to call in sick today. And there are few things as comforting for a cold than a steaming bowl of soup. So I decided to treat myself to one of my favorite soups of all time: winter minestrone from the Daily Soup Cookbook (see p. 26). Forget the fact that was 75 degrees and sunny today, and also autumn and not winter.

I have made this soup dozens of times and have tinkered with the printed recipe a little bit. In case you don't have this wonderful cookbook, here's my version so you can make it yourself:

2 tablespoons olive oil

1 large spanish onion, chopped

2 cloves of garlic, minced

1 head of savoy cabbage, chopped

2 teaspoons fresh thyme leaves

1 bunch fresh basil stems, tied with string

1 1/2 teaspoons kosher salt

fresh ground black pepper

8 cups vegetable broth

1 butternut squash (about 1.5 lbs), peeled, seeded, and cut into 1-inch cubes

3 tablespoons tomato paste

2 cups uncooked spinach pasta

1 cup basil pesto*

1) Heat the oil in a large pot over medium heat. Add the onion and garlic and sweat for 3-4 minutes until tender.

2) Add the cabbage and sweat for an additional 5-6 minutes until wilted.

3) Add thyme leaves, basil stems, salt, and pepper and stir to coat the vegetables.

4) Add broth, squash, and tomato paste and bring to a boil. Reduce heat, partially cover, and summer for 10 minutes.

5) Remove basil stems and discard. Add the pasta and cook for an additional 10 minutes, until tender.

6) Add the pesto and stir. Ladle into bowls and garnish with grated parmesean or pecorino cheese.

*pesto is exceptionally easy to make if you have a food processor. Just place 2-3 cups of basil leaves in the food processor with 2 cloves of garlic, 1/4 cup of parmigiano reggiano cheese, 3 tablespoons of pine nuts, and a pinch of salt. Pulse while drizzling in 1/2 cup of extra-virgin olive oil.