Organic Garden Vegetable Soup

I know it is summer and it is hot, but a light summer soup is still a great lunch.  The ingredients in this soup is from my CSA at the Garden of Eve, my friend's garden and my garden.  The soup came about when I had many items in my fridge that were not getting used or that I had small bits left over from other recipes.  This soup truly is the taste of the summer.  All o the ingredients here are organic including the canned tomatoes.  You can use conventional items if that is what you have.  If you are missing any of the ingredients feel free to leave them out or substitute them for something else.  Or, feel free to add something you may have on hand if it is not included.

Yields: 6 quarts

Ingredients:

1 TBS olive oil
1/2 onion. diced
1/2 cup carrot, diced
1/4 cup parsnip
1/4 cup celeriac
 fresh thyme sprigs
1 large zucchini, seeded and diced
1 1/2 -2 cups broccoli
2 TBS pesto
1 28 oz can diced tomatoes with Italian herbs
1 cup green beans, cut in thirds
2 TBS red pepper paste (or tomato paste if you have that)
12 cups water
1 Parmesan cheese rind
1 TBS salt
1 tsp pepper
2 cups small pasta, such as mini farfalle

Here's how:

In a large soup pot, add oil and heat on medium heat until the oil is hot.

Add the onion, carrot, parsnip, celeriac and thyme to the pot and saute until the onion is translucent, about 5 minutes.

Veggies sauteing

Add the zucchini and saute for 2 minutes.

Add the broccoli and pesto and stir.

Broccoli in

Add the tomatoes, beans, red pepper paste, water, cheese rind, salt and pepper.  Bring to a boil.

Everyone into the pot

Water added and bringing it to a boil

Add the pasta and cook until the pasta is almost to al dente.  The heat of the soup will continue to cook the pasta.

Pasta just in

Pasta done and soup is ready

Serve now or save for later.