Vegetable soup

After a few days of unseasonably hot days with temps reaching up into the 90's, this evening's measly 6o or so weather was a little chilly and the idea of a hot soup seemed appealing. It was also time to use those two broccoli stalks that have been sitting in the fridge for over a week now, not to mention the zucchini and summer squash that were pushing their limits, and Josh and I are always looking for an excuse to use the fresh basil and rosemary that we've been growing in our garden.

Here's what you need for about 6 servings (most of it is pictured here):
1/4 onion, chopped very finely
2 broccolli stalks, chopped very small
1 summer squash, chopped small
1 zucchini, chopped small
1 small eggplant, chopped small
1 large carrot, shredded
1 clove garlic, minced
5 or 6 fresh basil leaves, chopped fine
A few sprigs of fresh rosemary, chopped fine
Salt and pepper to taste
Chicken broth and/or water
Pasta of choice
1 can of red kidney beans, drained and rinsed

Heat a generous amount of olive oil in a soup pot. Sautee the onions over low heat for a few minutes, then add the broccolli pieces and cook for a few minutes, stirring. Add the rest of the vegetables except the carrots and garlic, salt generously, and cook for a few more minutes, stirring to cover with the oil. Add enough broth or water (or a combo of both as we do) to cover and bring to a boil. Reduce the heat to simmer and cover.

After about 20 minutes, add the carrots, garlic, the red beans and the herbs. Bring the soup back up to a boil and then simmer until the carrots are cooks, only about 5 minutes or so. The flavor of the garlic and the herbs will be richer and more robust if you don't overcook the soup at this point. Add the pasta and heat through.

Serve piping hot with croutons if you wish (those are my mom's homemade croutons that she makes with her own bread). Enjoy!