Every spring I zealously plant my carrots, zucchini and beans and anxiously await the time when they all mature, so that I can make this soup. The soup is quick and easy to prepare, and it is just bursting with the flavours of summer. My favourite way to serve it is with a dollop of fresh pesto made with a mix of basil and organically grown carrot tops, but any type of pesto will do.
optional: 1 Parmesan rindto add flavour to the broth
optional: ¼ cup of white winePinot Grigio is good
Instructions
Heat the olive oil in the pot and then add the onion. Saute for 1 minute. Add the minced garlic and saute for another 30 seconds. Add the diced tomato and cook for 2-3 minutes until the tomatoes have softened a bit and some of the tomato liquid has evaporated. Pour the ingredients in a bowl and set aside.
Add a bit more olive oil and add the beans and carrots and saute for 1 minute. Pour the ingredients into a bowl and set aside. (It can be the same bowl as the tomato mixture.)
Add the broth to the pot and bring to a boil. Once the broth is boiling, add the zucchini, tomato mixture, carrots and beans and corn. If you have a Parmesan rind, add it to the pot as well.
Add the salt and pepper and cook the soup for 10 minutes. If using, add the ¼ cup of white wine. Add the fresh chopped thyme and cook for 1 minute more.
Remove the pot from the heat and remove the Parmesan rind.
Ladle the soup into bowls and, if using, dollop with a tablespoon of basil-carrot top pesto and serve.
Notes
To make carrot top-basil pesto: In a food processor, blend, 1 cup of carrot tops and basil (half a cup each), add 2 tablespoons of olive oil, 2 tablespoons of freshly grated Parmesan cheese, 1 tsp lemon juice and 1 clove of garlic (optional add ¼ cup of pine nuts).