1 c. carrots,1 c. celery,1 c. onions combine first three ingredients in soup kettle with 1-2 T. butter and saute briefly. when they are semi-soft remove from kettle and puree in food processor. return veggies to pan and simmer for 5 min. then add broth and spices.
3 c. water
2. teaspoons “Better than Bouillon”
1T. fresh parsley 1 T. fresh basil and 1teaspoon fresh oregano
Simmer for 5 min.
add 2-3 cups of sliced zucchini or yellow squash to the soup and cover kettle with lid and cook 10 min or until tender.
Then add 2-3 handfuls of chard leaves, cut into 2 inch pieces. 5 min. or until leaves are cooked.
Season with Salt and Pepper and fresh garlic to taste
I think this recipe would be very good seasoned with curry instead of the basil and oregano and served with rice!
This recipe is so easy and adaptable you could almost add anything from potatoes to white beans and it would be hearty and delicious.
Recipe courtesy of CSA member Stephani
