Garden Soup

It’s takes about six months to make this soup. Start in the spring. Eat in the fall.

Step 1: In the spring, plant tomatoes, basil, parsley, leeks, carrots, zucchini, and maybe some onions.

  It’s takes about six months to make this soup. Start in the spring. Eat in the fall.

Step 1: In the spring, plant tomatoes, basil, parsley, leeks, carrots, zucchini, and maybe some onions.

Step 2: Right after the peak of summer, plant some bitter greens like chicory or chard.

Step 3: One gorgeous fall day, go round up whatever you find in the garden.

Step 4: Clean and chop all the vegetables. Reserve the parsley and basil. Gently saute the vegetables in olive oil, then salt and add water, simmer for about an hour.

Step 5: Puree the parsley and basil with a clove or two of garlic.

Step 6: Clean out the random bits of dried spaghetti that you have in the pantry. The odd handful of dried pasta that isn’t quite a full portion but you can’t throw out…. break it up into bite size pieces and toss into the soup. Note: Revel in the moment of satisfaction that comes from finally using up that remnant package of pasta.

Step 7: Now, mangia! Eat the soup! Serve with the parsley-basil-garlic sauce, plenty of grated cheese and enjoy the fruits of six months labor.