a big pot bubbling on the stove.
bowls of steamy goodness,
crusty bread for dipping.
Soup is so easy right now--between our garden goods and our farmer's market finds we always have something good to throw in to the pot.
This recipe is easy and can be adjusted to whatever vegetables you happen to have on hand.
End of Summer Minestrone
1 small onion, diced
3 carrots, diced
4 small potatoes, diced
4 garlic cloves, minced
4-5 medium sized tomatoes, diced
1 zucchini, sliced
1 summer squash, sliced
2 cups of beans (I used cannellini)
-4 cups chicken or vegetable stock
-handful of any combination of herbs-I used a large handful of chopped basil, and a large pinch of dried oregano
-splash of balsamic vinegar
-salt and pepper to taste
In a large pot, sauté onion, carrot, and potato in olive oil until onions are tender.
Add garlic and tomatoes, saute for a few more minutes, season with salt and pepper.
Add a splash of balsamic, chicken/vegetable stock, beans and herbs.
Bring to a low boil and then lower heat.
You can simmer this all afternoon or just until your potatoes and carrots are tender.
I like to add the zucchini and squash 15-20 minutes or so before we are going to eat, so they don't get mushy.
Top with a sprinkle of goat cheese, chopped basil, and enjoy!
What soup are you eating right now?