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SALTWATER TALL LACE-UP LEATHER DUCK BOOT

Puddle-splashing rubber shells? No-slip outsoles? Chillproof polar fleece? It’s all one giant, emphatic yes.

SALTWATER TALL
LACE-UP LUXE LEATHER DUCK BOOT

Winterized with slick, alpine-chic textures, these all-purpose boots fear nothing. They also happen to be quite comfortable.

G. Label Jonathan Double-Breasted Blazer and Patrick Wide-Cuff Pants

Winter Minestrone

Full of vegetables, beans, and farro, this hearty soup is even better the next day. We like to make a big batch on Sunday and eat it throughout the week.

  • 3 tablespoons olive oil
  • 1 medium red onion, finely diced
  • 1 large carrot, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • ⅔ cup uncooked farro
  • 2 teaspoons finely chopped rosemary
  • 1 teaspoon finely chopped thyme
  • 2 tablespoons tomato paste
  • 4 cups chicken stock
  • 2 cups water
  • 2 cups packed chopped kale
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 large zucchini, diced
  • salt and pepper
  • crushed red chili flakes, to garnish (optional)
  • pesto, to garnish (optional)
  1. 1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrot, celery, garlic, and a large pinch of salt and sauté for 5 minutes.
  2. 2. Add farro, rosemary, thyme, tomato paste, and another generous pinch of salt and cook for 2 more minutes.
  3. 3. Add chicken stock and water, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  4. 4. Add kale, beans, and another pinch of salt and return to a boil.
  5. 5. Reduce heat and simmer for another 10 minutes.
  6. 6. Add the zucchini, turn off the heat, and let the zucchini cook in the warm broth for 1 minute.
  7. 7. Taste for seasoning and add salt and pepper if needed.
  8. 8. Serve hot garnished with crushed red chili flakes and pesto, if desired.

EDITOR’S TIP: Fresh pesto is great here, but in the winter, we often opt for a good refrigerated one from the grocery store.

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