Summer Vegetable Soup

There really isn't anything difficult or spectacular about this soup, except for the fact of it's deliciousness and healing ability it seemed to have on my family! Soup is one of those meals that I crave all year long. I love rich broth's infused with fresh vegetables, onions, garlic and wine. I love starches in a soup because they are natural thickeners and even enhance flavor. Potatoes take on such beautiful flavor from stewed ripe tomatoes and bouillon seasonings, and corn still on it's cob is so yummy to munch on after it has cooked in the soup broth. So when my husband over the weekend needed something light and healthy after being inundated by restaurant and to-go food during his business week, I quickly ran out exited to purchase vegetables for a nice pot of hot summer soup!

Large Stock Pot filled 3/4 way up with water
2 -3 Tablespoons Vegetable bouillon to taste depending on your liquids
Red Pepper Flakes
Fresh Ground Black Pepper to taste
1 Large onion thinly sliced
2 Large garlic cloves crushed
1 1/2 cups White Wine
2 cups crushed tomatoes or cored and diced very fine
2 Large Carrots diced small or sliced into diagonals
2 Celery Stalks finely diced
2 Ears of Corn on the Cob cut into three pieces each
1 Large Plantain Banana cut into 1 inch slices
2 Potatoes cut into small chunks
2 Zucchini sliced
2 Yellow Squash sliced
2 Cups Fresh Green Beans cleaned and cut
Fresh Parsley finely chopped
Fresh Basil Leaves finely chopped
1 Lemon cut into slices

This really is an easy preparation! Scrub and cut all your vegetables and set aside.
Bring pot of water to a boil. Add vegetable bouillon.
Add crushed tomatoes, onion, garlic, carrots, celery, potatoes, plantain and corn on the cob.
Let cook for 20 minutes.
Add the white wine, the yellow and green squash, green beans, parsley and basil. Add 1/8 of a teaspoon of red pepper flakes plus around 1/8 teaspoon of freshly ground black pepper. Let cook for half an hour more. Check the seasonings and adjust flavor if necessary with pepper, bouillon and wine. The soup will start to thicken a bit with the breakage of the potatoes. The plantain bananas will still be firm but this is normal and they are still good! When soup is finished serve in bowls with crusty bread and slices of lemon. Let each one squeeze their own amount of lemon to taste. Decorate with fresh basil and enjoy!

Ciao and Buon Appetito!


Lori Lynn said...

Hi Laurie - Very homey! I really like how you keep all the vegetables large. Looks very comforting. Pretty colors too. I recently made soup, a nice light soup is perfect in summer.

Proud Italian Cook said...

Laurie, Your soup looks like it could heal any ailment! I'm going to have to try the corn cob in my soup, such a great idea!