Italian Summer Soup

Italian Summer Soup

The farmer’s market this saturday featured an array of beautiful summer vegetables: sun-ripened, field grown tomatoes, vibrant green and yellow zucchini, small, “candy” onions, fresh basil and enough yellow squash to fill multiple truckbeds.  As I browsed, I decided to celebrate the end of summer bounty with a fresh, vegetable soup! 

I put the book “Simply in Season” in the picture not because I found the recipe there, but because it has influenced my understanding of cooking in season more than any other cook book.  It is apart of the World Community Cookbook collection, put together by the Mennonite Central Committee.  It was given to me by a dear friend in college, and while I’m not Mennonite, I have been very influenced by the theology that prompts their dedication to local food production and consumption. 

Italian Summer Soup

2 medium size yellow squash

1 small yellow zucchini

2 large sun ripened tomatoes

2 tablespoons fresh basil

3 small candy onions

1 clove minced garlic

1/2 tsp thyme

1/2 tsp oregano

2 tsp sea salt

1 tsp black pepper

2.5 cups homemade chicken stock*

1 cup water

Chop all vegetables and place them in large crock pot.  Add chicken stock and water and then add herbs and s/p.  Cook on low for 6-8 hours.  Serve warm with grated parmesan.  Serves 4.

The key to the dish is the homemade chicken stock.  It adds SO MUCH FLAVOR!  I followed this recipe from Nourishing Days, adding celery, carrots, onion, garlic, basil and thyme to my chicken stock.  I cooked it in the crock pot the night before making the soup.  It makes all the difference!

Happy eating!


2 thoughts on “Italian Summer Soup

  1. Looks like a yummy easy soup. I agree that homemade chicken stock is key. However, if you don’t have any on hand I also recommend “better than bouillon” becase it really is better than bouillon. 🙂 Also my main reason for commenting is to brag that I personally know one of the head editors of Simply in Season – Cathleen goes to my mennonite church here in Oregon. 🙂 good job at keeping such a positive attitude about going without so much. I struggle with that attitude sometimes with my gluten free diet, but on the other hand it’s not too hard when it really does make a huge difference in my health!

  2. Thanks so much Pamela! I’m so jealous that you know Cathleen- I LOVE that cookbook! 🙂 Please thank her for me! Yeah, it can be really tough sometimes to stay up- especially when we go out to dinner, but it’s definitely forced me to become a better cook. Bouillon cubes are outlawed by this diet, which is a shame because they add so much flavor! Are you blogging at all about being gluten free?

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