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!