I was inspired by the cool weather and the awesome stuff in my basket to make a hearty, fresh summer soup. I’m looking forward to eating this into the winter, as it made a lot.
Ingredients
Bunch of fennel
2-3 large carrots, or several small
Garlic
Onions (of the kind we get from BB farm)
Bay leaf
Shelly beans
Olive oil
Zucchini or summer squash rough chop
Corn, shucked, uncooked
Tomatoes, rough chop
Escarole, or other greens (Lacinato kale would also be delicious)
Salt and pepper
Add, fennel, carrots, garlic, onion and bay leaf to a large soup pot. Add water to cover, plus salt and pepper. Bring to a very soft boil and keep there for about 20 mins, or until fragrant.
Remove the fennel, leave as many carrots as you like. Add shelly beans and continue to boil at a low boil, till beans are soft.
Put a pan on medium high and add olive oil to film the bottom of the pan. When hot, add rough chopped garlic and onion, add zucchini. Add salt and pepper to taste. When done to your liking, add to soup.
Add the rest of the ingredients and continue at a low boil for a few more minutes, until greens are wilted. Adjust seasoning. Serve with grated parmesan.
I made this soup in two stages: the first included cooking the shelly beans and adding the sauteed zucchini. Since I didn't have time to finish I did the rest the next day, right before serving it. Great soup: we love it (two meals and counting)!
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