From Sheila Sachs
[Ed: Bountiful for sure, and bursting with basil – this fab vegetable soup was prepared by Sheila in honor of our Kickstarter donors Jim and Sue Gill, whose generous contribution helped fund the initial publication of our cookbook. Thanks Gills!]
Ingredients2 tablespoons olive oil 2 medium onions, diced 2 medium carrots, sliced to make discs 1 medium rib celery, diced 2 cloves garlic, minced 10 cups stock, vegetable or chicken 4 medium new potatoes, cut into 1/2-inch dice 1 14-oz can diced tomatoes or 2 large tomatoes, peeled, seeded, and chopped coarse 1/4 teaspoon summer savory (or 1/8 teaspoon marjoram and 1/8 teaspoon thyme) salt 1 medium zucchini, cut into 1/4-inch dice 1 medium yellow squash, cut into 1/4-inch dice 2 ears corn, kernels cut from cob (or 1 1/2 cups frozen) 1/4 pound green beans, trimmed and cut into 1-inch lengths 1/2 cup elbow macaroni 1/2 cup fresh parsley, chopped 1/4 cup fresh basil, chopped ground black pepper 1/2 cup basil pesto
Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add broth, bring to a simmer, and simmer 1 to 2 minutes.
With the soup base at a simmer, add potatoes, tomatoes, summer savory; salt to taste and simmer for 30 minutes. Add squashes, corn, and beans and simmer 5 minutes. Add macaroni and simmer until pasta is done, about 10 minutes. Stir in parsley and basil. Season with additional salt, if necessary, and pepper to taste. Serve with basil pesto dollop.