Farm Soup
serves 4-8 depending on the portion
Ingredients:
2-3 Tbs good olive oil
2 cloves garlic, minced
two medium yellow onions, chopped
2-3 stalks celery, chopped
2 carrots, chopped
1 yellow squash, chopped
1 zucchini, chopped
handful of green beans, trimmed and chopped
eight or so cups of homemade chicken stock or veggie stock
1 cup cooked white kidney beans, drained and rinsed
1 cup cooked cannelloni beans, drained and rinsed
1/2 cup of small pasta or linguine broken into small pieces
salt and pepper to taste
Notes: This soup is very simple and the trick to making it delicious is a wonderful base. So take the time to make fresh stock. Vegetable stock can be ready after 30 minutes of cooking time. Chicken stock takes longer but is worth the wait if you are going to use it.
Chop all veggies, unless otherwise noted, into pieces of similar size. So if you like small pieces in your soup, make them small. If you prefer chunkier bites, chop accordingly.
Directions: First set a large soup pot over medium-high fire to warm. Add oil. Chop onion and mince the garlic. Add onion and garlic to the pan. Stir a bit. Chop carrots and celery and add once onion begins to soften. Let this mix cook for 5 minutes or so, stirring occasionally. Chop squash, zucchini and green beans and add to the mix. Let cook for a couple minutes before adding beans and stock. Bring to a full boil over high heat. Once the soup is boiling, reduce heat to medium and add the pasta.
Cook soup until pasta comes out al dente. Remove from heat and taste for salt and pepper. Season according to your taste. Serve with crusty bread and freshly grated parmesan cheese.
