Garden Harvest Vegetable Soup
Introduction
This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season.
Ingredients
1 T olive oil
2 carrots, diced
1 leek, white part only, sliced
2 celery stalks, diced
2 garlic cloves, minced
1 1/2 t thyme, fresh
3 red potatoes, quartered
1 c baby spinach
1/4 t salt
1/4 t black pepper
1 t red pepper flakes
9 c water
2 small zucchini, chopped
1 c green beans
1/2 c ditalini pasta (or another small pasta)
2 plum or Italian tomatoes, deseeded and chopped
Basil topping:
1 T olive oil
1 c fresh basil leaves
3 T parmesan cheese, grated
1/4 t salt
1/4 t black pepper
2 carrots, diced
1 leek, white part only, sliced
2 celery stalks, diced
2 garlic cloves, minced
1 1/2 t thyme, fresh
3 red potatoes, quartered
1 c baby spinach
1/4 t salt
1/4 t black pepper
1 t red pepper flakes
9 c water
2 small zucchini, chopped
1 c green beans
1/2 c ditalini pasta (or another small pasta)
2 plum or Italian tomatoes, deseeded and chopped
Basil topping:
1 T olive oil
1 c fresh basil leaves
3 T parmesan cheese, grated
1/4 t salt
1/4 t black pepper
Directions
Place 1 tablespoon olive oil in a heavy bottomed saucepan or stock pot. Once warm, add carrots, leek, and celery. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and thyme and continue to cook for 5 minutes. Add potatoes, spinach, salt, and red and black pepper; cook 3 minutes. Add water, zucchini, beans, pasta, and tomatoes to the saucepan; cook an additional 8 minutes. While soup is cooking, place the basil, remaining oil and cheese in a small food processor; blend until smooth. Swirl basil mixture into the soup just until combined and serve.
Recipe makes eight 2 cup servings.
Recipe makes eight 2 cup servings.
Number of Servings: 8
