Summer Bounty Soup Recipes

Steps:

• Heat the olive oil over medium heat and saute the onions, garlic and any other veggies that need time for softening (like carrots and zucchini). Saute for 10 minutes.
• Add crushed tomatoes and chicken broth and bring to a boil. Add smaller vegetables such as peas, beans and corn, and reduce heat to a simmer. Simmer for 20 minutes and add the fresh herbs and cannellini beans. Simmer for 10 more minutes or until veggies are crisp-soft.
• Serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.

Steps:

• In a large soup pot over medium heat, add the oil.
• Stir in leeks and saffron and cook for 10 minutes or until leeks are translucent.
• Stir in remaining vegetables (carrots - garlic) - include any juice from the tomatoes and 1 1/2 teaspoons salt. Cook for 5 more minutes.
• Stir in broth/stock and bring to a boil. Lower the heat to a simmer and cook for 30 more minutes.
• While the soup is simmering cook pasta according to package directions, drain and rinse and set aside.
• Meanwhile prepare the pesto: drop basil in a pot of boiling water for a second or so, drain, rinse and pat dry. Using a food processor (you can also do this by hand using a mortar and pestle if desired) process the garlic, 1/4 teaspoon salt and pine nuts until chopped - add in the basil and olive oil and puree until smooth. Add cheeses and process until combined.
• Stir pasta into soup and ladel soup into bowls , topped with a spoonful of pesto.

Steps:

• Add all the ingredients to a 5-quart slow cooker.
• Cover and cook on LOW for 7-8 hours or until the vegetables are tender.
• Season to taste with salt and pepper (I add cayenne pepper). Remove bay leaf before serving.