Ingredients:
-2 quarts chicken broth
-extra virgin olive oil
-1 quartered yellow onion
-1 quartered bell pepper (color doesn't matter)
-2 ribs of celery, sliced
-2 sliced carrots
-1 quartered and sliced yellow summer squash
-1 quartered and sliced baby eggplant
-1 quartered and sliced zucchini
-2 cans crushed tomatoes
-a handful of chopped basil
-a handful of chopped parsley
-3 sprigs of fresh thyme, tied together with string (or bouquet garni if you want to be snobby)
-a tsp. of dried oregano
-a can of beans (cannallini, chick peas, wax beans, anything that's not too hearty)
-ground pepper
-any kind of shape pasta
-salt
Directions:
-Heat 1 tbsp of the olive oil. Put the carrots, onions and pepper in the oil and saute until slightly tender. Meanwhile, heat the broth in a soup pot and add the raw remaining veggies. Set the beans aside until later. Throw in the tomatoes and herbs and the sauteed veggies. Boil until all the vegetables are cooked through. Add the beans and stir.
In another pot, boil a few quarts of water. When boiling, add some olive oil and salt. Pour in the pasta, and cook until tender.
Add the pasta to the soup bowls when serving. Do not cook the pasta in the soup because the pasta will get mushy. Be sure to take the thyme out when the soup is done so you don't ladel it into your bowls!
Like I said above, this soup is very versatile. I've had this soup with shredded red cabbage, mushrooms, baby corn, it's all delicious. I like to go with whatever is fresh at the farmer's market. Feel free to play around with this. Try a little grated parmasean cheese on top to make it extra hearty.
