BIG SOUP!

That's what minestrone means and it's meant to be packed with flavorful, nutritious fresh vegetables. Mine is loaded to the brim with the best seasonal picks from my local farmer's market, plus pasta and white beans. So delicious! Before serving, sprinkle with cheese or stir a dollop of basil pesto into each bowl. It's a meal on its own. Or better yet, toast or grill sliced Italian bread for bruschetta. Then rub one side with the cut surface of a clove of garlic and drizzle with extra-virgin olive oil. Soup plus bruschetta...Yum!

EARLY SUMMER MINESTRONE

This recipe is very similar to the one in my book, substituting cauliflower for green beans, eliminating the cabbage, and using more cooking greens, in this case kale and spinach.

2 tablespoons extra-virgin olive oil

2 carrots, medium dice

2 celery ribs, medium dice

1 large onion, medium dice

2 small summer squash (zucchini and/or yellow squash), about 12 ounces, 1/2-inch dice

1 cup cauliflower florets, cut in 1-inch pieces

1 can (15.5 ounces) Cannellini, Garbanzo or Red Kidney beans, undrained

6-8 cups chopped greens (kale, spinach, chard, escarole)

Pinch of crushed red pepper

1 teaspoon dried oregano

1 ½ cups pureed canned plum tomatoes

8-10 cups chicken or vegetable broth or stock

Salt and pepper

¾ cup soup pasta (I used orzo this time)

Grated Parmigiano-Reggiano

Heat oil in a large soup pot on low. Add carrots, celery, onion and a pinch of salt. Cook, stirring occasionally, 10 minutes. Add the squash and cauliflower and simmer 15 minutes. Add the canned beans, greens, red pepper and oregano. Season with salt and pepper and cook, covered, stirring frequently, about 25 minutes, until the greens are wilted. Add the tomato and 8 cups broth or enough to cover vegetables. Bring to a simmer and cook, partially covered 30 minutes, or until the vegetables are tender. Cook the pasta separately according to package instructions; add to the soup. Or cook pasta in the soup, adding additional broth, as needed. Season to taste. Ladle into individual bowls and top each one with grated cheese and/or a drizzle of extra-virgin olive oil. Serves 6.

This week's market pick. Can't wait to see what I find next time!