Tuesday, September 20, 2011


As the nights cool and the farmer's markets overflow, this is a perfect family warm-up for a chilly Autumn evening. 
Fall Vegetable Soup

2 Tablespoons olive oil
2 cloves garlic, thinly sliced
1 medium onion, thinly sliced
2 medium carrots, peeled and diced
6 cups chicken broth
4 cups water
2 large garden tomatoes peeled, seeded and coarsely chopped
4 unpeeled new potatoes, cut into 1/2 inch dice
1 small zucchini, peeled and cut into 1/4 inch dice
1 small yellow squash, peeled and cut into 1/4 inch dice
2 cups fresh corn kernels
4 oz green beans, ends trimmed and cut into 1 inch pieces
3/4 cup petite penne pasta
1/2 cup fresh parsley
1/4 cup coarse chopped fresh basil
freshly ground fresh pepper to taste
Fresh grated parmesan for garnish

Heat the olive oil in a large stockpot over medium-high heat. Add the garlic and onion and cook until tender, about five minutes. Add the carrots, cover and cook for ten minutes until tender.
Add the chicken stock and water, bring to a boil and reduce heat to medium. Add the tomatoes, potatoes, zucchini, and yellow squash. Simmer for 15 minutes, stirring occasionally.
Stir in corn and green beans, reduce heat to low and cook for ten minutes.
At this point, soup can be refrigerated until just before serving then heat to a simmer before continuing.
Add the pasta and simmer for 8 minutes until cooked but still firm. Stir in basil, parsley, and season with pepper. Serve in bowls topped with grated cheese.

Serves 6.
Serve with a fresh green salad, hot crusty bread, and apple cider in front of the season's first blaze in the fireplace. S'mores for dessert would be wonderful as well!

This recipe is adapted from my grandmother Louise Quinlan's vegetable soup recipe and the Indian Summer soup recipe from the out-of-print cookbook Autumn Nights, Winter Mornings.
Bonus Recipe: S'mores
6 large marshmallows
6 large graham crackers
6 1.5 oz chocolate candy bar

Heat marshmallows over an open flame until it begins to brown and melt. Break the graham crackers in half. Sandwich the candy bars and hot marshmallows between the two graham cracker halves. Cool a moment before eating.

Last week's recipe was Apricot and Pecan Scones.


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