Summer Vegetable Soup
- Sauteed chopped garlic, lg. shallot and baby spinach in olive oil.
- Added reserved sauces from chick peas/chard and simmered a few minutes.
- Cut corn off cob (CSA), chopped zucchini (CSA), pole beans (CSA), several hot house tomatoes chopped, handful of CSA parsley and about 4 peeled carrots.
- Added fresh veggies to sauteed mixture, poured over about 4 C veggie broth and added an additional cup of tomato chipotle pepper broth.
Added fresh ground black pepper, sea salt. - Served with shredded Parmigiano.
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