Friday, July 11, 2008

Garden Harvest Minestrone

Summer Soup.... from Gentleman Cowboy's garden.

Soup is not normally the first thing that comes to mind when the temperature outside is a whopping 109 degrees. Nobody wants to get out of the pool and come inside for a steaming bowl of soup, do they? During the fall and winter months, if I spot a cloud in the sky, well- I get out my stockpot. But it's summer time, so what business do I have making soup? Shouldn't I be grilling and chilling? Or chopping up a salad? Or turning an ice cream crank? Well, hang on.

Before you file this soup recipe away in your "I'll try this in October" file, consider that this is really a perfect summer soup. Your basil, zucchini, squash and tomatoes will be at their summer-sweet best, so you can bet your green thumb that Garden Harvest Minestrone will be at its best, too. It makes a delicious light dinner, but I gotta tell you folks, the day after it makes an irresistible lunch. So be bold, look the thermometer squarely in the eye, and get out your stock pot. Summer soup is on.

Garden Harvest Minestrone

Estimated Cost: $4.00

Notes: I used some leftover brown rice in this soup. If you don't have any leftover, just add a small pasta or brown minute rice or couscous when the soup begins to simmer. Adjust cooking time so that whatever grain you choose can be tender.

2 tablespoons olive oil, plus more for drizzling on top
1 large onion, chopped
2 carrots chopped,
1 large celery stalk, chopped
6 cloves garlic, minced, divided
6 tomatoes, coarsely chopped
4 cups chicken or vegetable stock
1 tablespoon fresh rosemary, or 1 teaspoon dried
1 medium zucchini, cut into 1 inch pieces
1 summer squash, cut into 1 inch pieces
1/2 cup chopped fresh basil
1 cup leftover rice or pasta
Parmesan cheese for serving
In a large stockpot, heat olive oil over medium heat. Add onions, carrots, celery and half of garlic and cook, stirring often until vegetables are softened, about 10 minutes. Add tomatoes, stock, and rosemary. Add zucchini and squash. Bring to a boil, reduce heat and simmer for 10 minutes, or until vegetables are tender. Stir in remaining garlic and fully cooked rice or pasta, heat through. Turn off the heat and stir in basil. Season soup to taste with salt and pepper. Serve in individual bowls. Sprinkle soup with Parmesan and drizzle with a tiny bit olive oil if desired.

Coming Tomorrow: 15 minute Gourmet

Super Fast Weekend Lunch:

Browned Butter Garlic Pasta with Tomatoes, Basil and Parmesan


gigi said...

I'm in love with the summer veggies!! I could eat them right off your page!

Anonymous said...

I'm in love! I'm not waiting til Fall. I'm headed to the Wal-Mart now to buy all the veggies (I have no cowboy neighbor) for this delicous soup!

Sharon said...

Yes, it is quite hot but if you blast the AC you forget about the heat! Love all the veggies.

Sara said...

This soup look amazing. My garden veggies will be ready next month. I will definitely try this soup.

Prudy said...

Thanks for your comment-I love those veggies, too.

Prudy said...

Thanks Catte-sorry you don't have a cowboy neighbor, but you do have your own cute little cowboy Paul.

Prudy said...

Thanks Sharon-I do keep that AC cranked up. I would have been a really horrible pioneer.

Prudy said...

Thanks, Sarah. Lots more garden recipes coming this week.:)

Jenny said...

Beautiful with all those fresh veggis. Sounds delish! I've been totally into cooking with veggis lately with the farmer's market I can't stay away from.

Anonymous said...

Prudy- I'm off to the grocery to get the ingredients to make Pico Guac and Fire Roasted Salsa. I can't wait! I've been salavating since yesterday. Do you mind if I link you?
~Cat's Pajamas

Leah said...

Girl, the soup looks fab, and I can't wait to see the pasta recipe for tomorrow! I have basil coming out my ears right now!

Aggie said...

What beautiful vegetables!! I'm going to have to hit the farmer's market in the morning to see if I can gather up some veggies like those!

Great way to use them up...and healthy too!

Kristen said...

What a lovely use of summer vegetables. looks delicious!

Sophie said...

I am one of those crazy folks that eats soup any time of year. I especially loooove minestrone soup! It's so colorful and healthy. Garden Harvest is the perfect title for this minestrone soup :).