Summer minestrone

I used a combination of this recipe and this one. Sort of. Here's the actual recipe, which was light and summery and satisfying. (Although don't cook too long or the zucchini makes the whole thing bitter.)

1 onion, chopped

3 cloves of garlic, chopped

5 small red potatoes, cubed

5 small carrots, chopped

1 big green zucchini, cubed

2 small yellow squash, halved and chopped

1 1/2 c frozen peas

1 big can low salt whole tomatoes with basil

big handful of beet tops, chopped

1 can cannelini beans, rinsed and drained

a bunch of basil, thyme and oregano (maybe 2 T, 1 t and 1 t)

pepper

2 c leftover zucchini stock from the squash blossom risotto the night before plus

about 2-3 c more water

In the dutch oven, heat 2-3 T olive oil on medium heat and add onions. Saute until soft. Add the garlic and potatoes. Cook 3-4 minutes. Add the carrots and cook another 4-5 minutes. (I added some stock several times in this period to deglaze the pan and keep the potatoes from sticking to the bottom.) Add the liquid (and a bay leaf if you one..we didn't, so I used a bouillion cube) and boil for 5-7 minutes. Add everything else and boil for about 15-20 minutes or until the vegetables are soft.

You might want to add salt....I didn't, and I didn't want to add cream or blend it. I like chunks in my minestrone.

Eat with toasted bread with melted cheese and an extra sprinkle of pepper. Then eat vanilla ice cream with some of Jeremy's cherry sauce for dessert and scream out in ectasy.

Three cheers for food!!!!