A good pot of soup, thrown together from a harvest of fall vegetables and herbs. In my last post, I promised a recipe. Here is how I created my tomato, veggie, and herb minestrone soup yesterday.
Mix together the following:
1 quart of quartered fresh tomatoes and juice or stewed tomatoes
1 cup of diced onion
cloves of one garlic, minced
3/4 cup chopped celery
3/4 cup chopped Italian parsley
1/2 medium radicchio chopped
1/2 cup chopped mixed garden herbs: oregano, thyme, sage, marjoram, savory, etc.
1 medium zucchini, sliced
2 tsp salt
1 can of light or dark red kidney beans, not drained
optional: pepper to taste
optional: throw in one chili pepper whole
Add water to almost cover if the tomato juice isn’t quite there. Heat to boiling over medium-high heat, reduce heat and simmer, covered until veggies are tender.
I was quite impressed by the flavor of this soup without having to add any vegetable bouillon, but save any leaves or onion tops, etc. for a future soup stock. This soup was delish sprinkled with a little bit of feta cheese.