I was actually looking forward to November when things around me will be a bit quiet, so that I can also tend to the garden, but its unlikely that the ground will be cleared of spent plants. One thing that is still growing well is my Rainbow Chard - Here is Ruby Chard.
I borrowed a cookbook from the library by Rukmini Iyer called eThe Green Roasting Tin and had bookmarked to make the All in One Kale Borlotti Minestone with Ditalini, but adapted it with what I had growing in the garden and other ingredients in my kitchen cupboard which these days happens to be a lot of pasta and tinned chickpeas.
What's great about this recipe is that you put everything in a ovenproof dish and cook! No hanging about the kitchen, stirring ...
There was plenty of left over that I took it into work the following day for lunch. I especially loved how the chilli oil elevated a simple minestrone.
I am sharing this blog post with Dave over at Happy Acres who hosts Harvest Monday every week.