When you ponder the fate of the literal fruits of your labor, a.k.a. the summer vegetable garden
harvest, my guess is that soup isn’t the first thing to come to mind. However, if you are one of the lucky people
able to grow zucchini and reap its bounteous reward, then give this some
thought. As I’ve mentioned before, I
have absolutely no luck growing zucchini, so I use Melissa’s, but my lack of zucchini
growing skills doesn’t stop me from making this delicious soup recipe that my
mother has been serving us for as long as I can remember. It makes a large pot so there is plenty to
share, takes a mere 45 minutes from start to finish, and freezes quite nicely so you can
enjoy it in the winter months as well.
Italian Style
Vegetable Soup
1 or 2 large onions totaling
1 pound
2 tablespoons vegetable
oil
¾ cup diced carrots
¾ cup diced celery
1 16-oz. can diced
tomatoes, undrained
2 cups cubed
zucchini
1 teaspoon dried
basil
½ teaspoon dried oregano
1 teaspoon minced
garlic (more or less to taste)
2 tablespoons
chopped parsley
2 cups cooked navy
beans (or 1 15-oz. can)
6 cups beef broth
Salt
Freshly ground
pepper
Peel and coarsely
chop onions. Heat oil in a large stock pot, add onions, carrots, and celery and sauté for
five minutes. Add tomatoes. Stir in zucchini, basil, oregano, garlic,
beans and broth. Cover. Bring to a boil and simmer for 30
minutes. Serve topped with ample
gratings of fresh Parmesan cheese. Enjoy!
Looking for more
soup recipes? This book is my absolute
favorite!
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