Summers Bounty Soup With Pasta Food

SUMMER'S BOUNTY SOUP

Steps:

• Combine all ingredients in a 5-qt. slow cooker. Cook, covered, on low 7-8 hours or until vegetables are tender.

MY MY MY MINESTRA - ITALIAN VEGETABLE SOUP WITH PASTA

Steps:

• Heat oil in large heavy pan and fry vegetable strips until just browning, stirring occasionally. Pour on water, season to taste with salt and pepper, and let simmer for 30 minutes.
• Add tomatoes, garlic, macaroni, parsley and rosemary to the soup, and simmer for a further 10 minutes. Adjust seasoning to taste.
• Serve with grated Parmesan cheese if desired.

SUMMER'S BOUNTY SOUP

Steps:

• Add all the ingredients to a 5-quart slow cooker.
• Cover and cook on LOW for 7-8 hours or until the vegetables are tender.
• Season to taste with salt and pepper (I add cayenne pepper). Remove bay leaf before serving.

SUMMER BOUNTY SOUP

Steps:

• Heat the olive oil over medium heat and saute the onions, garlic and any other veggies that need time for softening (like carrots and zucchini). Saute for 10 minutes.
• Add crushed tomatoes and chicken broth and bring to a boil. Add smaller vegetables such as peas, beans and corn, and reduce heat to a simmer. Simmer for 20 minutes and add the fresh herbs and cannellini beans. Simmer for 10 more minutes or until veggies are crisp-soft.
• Serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.

SUMMER'S BOUNTY SOUP WITH PASTA

Steps:

• In a large soup pot over medium heat, add the oil.
• Stir in leeks and saffron and cook for 10 minutes or until leeks are translucent.
• Stir in remaining vegetables (carrots - garlic) - include any juice from the tomatoes and 1 1/2 teaspoons salt. Cook for 5 more minutes.
• Stir in broth/stock and bring to a boil. Lower the heat to a simmer and cook for 30 more minutes.
• While the soup is simmering cook pasta according to package directions, drain and rinse and set aside.
• Meanwhile prepare the pesto: drop basil in a pot of boiling water for a second or so, drain, rinse and pat dry. Using a food processor (you can also do this by hand using a mortar and pestle if desired) process the garlic, 1/4 teaspoon salt and pine nuts until chopped - add in the basil and olive oil and puree until smooth. Add cheeses and process until combined.
• Stir pasta into soup and ladel soup into bowls , topped with a spoonful of pesto.

CAPONATA

Steps:

• Briskly sauté the onions and celery in the olive oil until the onions are brown around the edges.
• Meanwhile, mince the garlic, anchovies, salt and pepper together.
• Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
• Add the diced pepper and eggplant.
• Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
• (Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes and simmer, partially covered, until the tomatoes are cooked — 10 to 15 minutes.
• Stir in the vinegar, capers, and olives.
• Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
• Put in a bowl and let it cool uncovered.
• When it's at room temperature, serve or refrigerate.

BOB'S TACO SOUP WITH PASTA

Steps:

• 1. Brown the ground beef then add the onion and Jalapeno. Cook until softened. Add the tomatoes, kidney beans, chilies, Ranch Dressing, Stir until heated through.
• 2. Cook the pasta and stir into the soup.
• 3. Serve with a dollop of Sour Cream.