End of Garden Vegetable Soup

  • 2 Tbsp.  Extra Virgin Olive Oil
  • 1 Cup Onions-diced
  • ½ Cup Carrots-diced
  • 1 Tbsp. Garlic-sliced
  • 4 Cups Chicken Broth-low sodium
  • 1 Cup Green and or Yellow Beans-ends trimmed , cut into ½” pieces
  • ½ Cup Orzo Pasta-or other soup pasta, orzo, etc.
  • 1 Cup Arugula Leaves or Spinach-stems removed, torn into pieces
  • ½ Cup Yellow Squash-diced-sautéed in 2 tsp olive oil until tender
  • ½ Cup Zucchini-diced and sautéed in 2 tsp olive oil until tender
  • ¾ Cup Cherry Tomatoes-sliced in half
  • Salt and Black Pepper
  • Freshly Grated Parmesan Cheese and Basil Leaves for Garnish

Heat soup pot on medium heat, add olive oil, onions, and carrots. Cook stirring for about 3 minutes until softened and sweet smelling. Add the garlic, cook 30 seconds. Add chicken broth, bring to a hard boil. Add the green beans and pasta boil uncovered for about 5 minutes or until tender.  When ready to serve, add arugula leaves, let boil for 20 seconds and then add the cooked yellow squash and zucchini, tomatoes. Season to taste with salt and black pepper and heat until hot. Serve in warmed bowls and garnish with a grating of Parmesan cheese and a few torn basil leaves. Serves 4.

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