Harvest Vegetable Soup

Harvest Vegetable Soup, Topped with Basil Tapenade

Makes 8 servings

1 Tsp        Olive Oil

6               Garlic Cloves minced

1               Leek (White Part with a touch green okay slice)

1               Onion Diced

2               Carrots Diced

2               Celery Stalks Diced

2               Small Zucchini Diced

1               Red Pepper Diced

1 Cup       Green Beans

¾ Cup       Potatoes Diced

1 ½ Tsp    Fresh Thyme Chopped

½ Tsp       Fresh Oregano Chopped

1 Cup       Baby Spinach (Optional)

4               Plum or Italian Tomatoes De-seed and Chopped

¼ Tsp        Salt

¼ Tsp        Freshly Cracked Black Pepper

½ Cup       Small Pasta (optional, or try gluten free)

9 Cup       Water or Weak Stock

 

Basil Tapenade

1 Tsp        Olive Oil

1 Cup       Fresh Basil Leave

4 Tsp        Coarsely Chopped Parsley

4 Tsp        Grated Parmesan Cheese

½ Tsp       Freshly Cracked Black Pepper

3               Pitted olives

 

Tip:

You can be creative and substitute or add in different vegetables that you have on hand.

 

Directions:

Place olive oil in a heavy bottom saucepan or stockpot. Once warm, add garlic, onions, carrots, leeks, and celery. Cook over medium heat for 5 minutes, stirring occasional. Add Potatoes, Spinach, Salt, Black Pepper, cook for 3 minutes. Add Water, Zucchini, Beans, Pasta, Fresh Herbs and Tomatoes Slowly Simmer for 10 to 12 minutes. While soup is cooking, place all Basil Tapenade ingredients in small food processor and blend until smooth. Add salt and pepper to taste.  Serve soup with a dollop of Basil Tapenade.

 

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