This recipe is shared by Live Earth Farm, Watsonville, CA- What great neighbors to have!
Transform summer’s bounty into this incredibly beautiful soup with bursts of sweet peppers drifting in a pale amber broth. Be sure to pay attention to the cooking time for each vegetable and add fresh herbs at the last minute so they retain their vibrant colors. If you are missing a vegetable or two, don’t worry. While the soup tastes best on the day its made, if you need to make it in advance, reduce the cooking times some so the vegetables don’t overcook when reheated. Then add some tomatoes and herbs just before serving.
2 tbsp. olive oil
1 large leek, both white and green parts, well rinsed and thinly sliced (about 1 cup)
1 small fennel bulb, thinly sliced (about 1 cup)
1 bay leaf
2 cloves garlic
1/2 C dry white wine
7 C stock
3 carrots, sliced 1/4-inch thick (about 3/4 C )
1/2 C trimmed and sliced green beans
1 C diced squash
1/2 C fresh corn kernels
2 C diced dry-farmed tomatoes
1 tbsp. coarsely chopped basil
1 tbsp. fresh thyme leaves
1/4 C chopped flat-leafed parsley
sea salt and pepper
freshly shaved Parmesan cheese
- Heat the olive oil in a large heavy pot over low heat. Add the leek, fennel, and bay leaf and cook, stirring occasionally, for 3 minutes. Add the garlic and cook stirring frequently, until the vegetables are soft and fragrant but not browned, about 5 minutes.
Add the wine, increase the heat to medium-high, and cook until the wine has almost evaporated, about 5 minutes. Add the stock and bring to a simmer.
Add the carrots and green beans and let simmer for 5 minutes. Add the squash and corn and simmer just until the vegetables are tender, about another 5 minutes — do not overcook or the bright vegetable colors will be lost.
Lastly, add the tomatoes, basil, thyme and parsley and let simmer until heated through, about 1 minute. Season soup with salt and pepper to taste. Discard the bay leaf and serve immediately, garnished with ribbons of Parmesan cheese or a dollop of pesto, if desired.