I do love the lunch hour on school days, the house is quiet I get to eat whatever I want. As I blissfully ate my nutty burger and sauteed onions I perused a cookbook. I was looking for a soup recipe that would use of some of the garden bounty.
What was that, you think soup is too hot for summertime? Bah! How hot is the food you cook on the stove top or in the oven? Just as hot, I say. I'm not whipping up a salubrious bowl of piping hot chili; no, not winter fare, but a nice bowl of garden soup to be enjoyed with some fresh dill rolls. Incidentally, why is it we always hear about how hot soup is in the summer but no one EVER turns away hot rolls? Food for thought!
1 onion, chopped
1 Japanese eggplant (that's what I grew this year), diced
1 zucchini, diced (a medium size, not one of those jumbo jobs you find hidden under the leaves)
1 bell pepper, chopped
2 Anaheim chilies, chopped (because I have oodles)
3-4 cloves of garlic, minced
2-3 big tomatoes
A giant handful of fresh green beans (or purple, as the case may be today)
6 c. vegetable stock
2 Tbsp. tomato paste (I use the kind in a tube so this is easy)
1/2 tsp. salt
1/4 tsp. pepper
Freshly chopped basil, oregano, parsley (about 2 Tbsp each, but I get crazy with herbs)
1/2 c. tiny pasta
In a large stockpot, heat some oil in the bottom then add the onion, eggplant, zucchini, pepper, garlic, and chilies and cook for about 10 minutes stirring often. Add tomatoes and cook until they begin to break down, about 5 minutes. Stir in vegetable stock, tomato paste, salt, pepper and herbs. Cook on medium-low heat for about 15 minutes. Stir in pasta and beans and cook an additional 12-15 minutes or until pasta is tender. If you want (I usually want) toss in some more fresh herbs for some kick. I have some hot oregano this year and it's amazing!
Enjoy, because that's what all this food is for!