Recipe: Garden Plot Soup

GARDEN PLOT SOUP
Source: The Wooden Spoon Book of Home-Style Soups, Stews, Chowders, Chilis and Gumbos: Favorite Recipes from the Wooden Spoon Kitchen by Marilyn M. Moore
Makes 3 quarts (8 moderate servings)

This soup allows you to use whatever is fresh and good from the garden or market. Onions celery, carrots and tomatoes should be included every time you make the soup. The remaining vegetables called for may be substituted at will - fresh garden peas, when available, are delightful. Whole wheat bread and some fresh fruit is all that you need to finish the meal.

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
2 yellow onions, chopped
2 quarts homemade chicken or vegetable stock, canned broth or water
3 celery ribs, chopped
3 carrots, chopped
3 red-ripe tomatoes, peeled, seeded and chopped
1 cup chopped broccoli stems and florets
1 cup chopped green beans
1/4 cup chopped fresh basil (do not use dried)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh summer savory (there is no substitute for this, but the soup can be made without it)
1/2 teaspoon dill seeds
4 ounces egg noodles or spinach noodles
1 cup sliced zucchini
salt and pepper, to taste

Heat the oil in a 5-quart stockpot over medium-high heat, Add the garlic and onions and cook, stirring, until the onions are tender, 3 to 4 minutes.

Add the stock, celery, carrots, tomatoes, broccoli, green beans, basil, parsley, savory and dill seeds and bring to a simmer. Cover and cook until the vegetables are just crisp-tender, about 10 minutes.

Add the noodles and cook, stirring occasionally, until al dente, about 7 minutes.

Add the zucchini and cook until just crisp-tender, about 2 minutes. Add salt and pepper to taste.

Serve in heavy pottery bowls.