Summer Vegetable Soup (Zuppa di Verdure d’Estate)
4 Carrots-peeled and cut into 1⁄2” pieces
8 Garlic cloves-minced
2 Lbs. Ripe Tomatoes-peeled and seeded and chopped (peeling and seeding is optional)
8 Cups vegetable or chicken stock (homemade or good quality store bought)
2 medium zucchini
1 Bunch Swiss chard-sliced
1-2 Handfuls Romano beans- trimmed and cut into 1⁄2” pieces
2- 3 Stalks celery-Cut into 1⁄2” pieces
1 Small piece of Parmigiano -Reggiano rind
A handful of fresh basil leaves-sliced thin
1-2 Teaspoons dried Mediterranean oregano
Kosher salt and black pepper to taste
Hot chili flakes to taste (optional)
1 Can Cannellini beans-rinsed and drained
1⁄2 Cup dried orzo or other small pasta- cooked in salted water until al dente just before adding to the
Heat a large Dutch oven over medium heat. Add olive oil and heat until it shimmers.
Add the onions, celery and carrots. Sauté until fragrant. Add the garlic and sauté for about a minute.
Remove and set aside.
In the same pan, add the zucchini, tomatoes and the oregano. Sauté until soft and slightly reduced.
Add the stock, cheese rind, salt, pepper and chili flakes. Cover and bring to a boil. Reduce heat and
simmer for about 10 minutes.
Add the reserved vegetables, Romano beans and Swiss chard. Simmer, covered for another 10 minutes.
Add the basil and the cannellini beans and simmer until heated through. Add the cooked pasta. Taste for
seasoning. Serve with grated cheese and fresh basil.
*** I sometimes sauté Italian sausage and Pancetta with the onions, celery and carrots.