Just because it's summer doesn't mean you have to skip out on a yummy bowl of soup. Especially when it is packed with fresh vegetables. This soup is hearty, delicious and satisfying. AND, a great way to use up some of those garden veggies!
Hearty Summer Soup2 - 2 1/2 Tbsp. Extra Virgin Olive Oil
1 medium onion, chopped
1 large clove of garlic, minced
3 carrots, chopped
2 celery stalks, chopped
1 Russet potatoe, chopped
1 zucchini, chopped
1 yellow squash, chopped large
6 - 8 cups of Chicken Stock
1 can diced tomatoes, drained
1 cup mini farfalle or your favorite pasta
Kosher salt and pepper
Freshly grated parmesan cheese
Fresh parsley
Heat olive oil in a large pot on medium heat. Add onions and saute. Add chopped carrots, celery and potatoe. Add a large pinch of salt. Saute for 10 - 15 minutes to soften. Add minced garlic. Add zucchini and squash and saute for about 5 more minutes. Add another pinch of salt and freshly ground pepper to taste. Once all the veggies are softened, add chicken stock to cover all of the vegetables by about a 1/2 an inch. Stir in diced tomatoes and pasta and cover with a lid until veggies cook through all the way and pasta is cooked.
Dish up and add freshly grated parmesan cheese and fresh parsley on top. Enjoy!
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