Easy Summer Garden Soup

So easy and so fresh.  Who knew a hearty home-cooked soup can be made from scratch in just about thirty minutes?  Use this recipe as a guide: try other veggies/herbs/toppings.  I know from other soups that zucchinis will fall apart and thicken the soup if cooked too long so I cut them small and only had them on active heat for a few minutes.

1.5 tablespoons unsalted butter*
1/2 tablespoon extra virgin olive oil
1 onion, chopped fine
2 carrots, peeled and sliced 1/4 inch thick
2 stalks of celery, sliced 1/2 inch thick
garlic, as much as you like but no less than 2 cloves minced
3 cups vegetable stock
4 cups water
1/2 cup STARS pasta (or ditalini or alphabet shaped.. something small)
1 zucchini, quartered lengthwise, seeded, and sliced 1/2 thick
1 15 oz. can of any white/northern/navy bean, drained and rinsed
1 nice large tomato chopped
1/2 cup fresh peas (optional)
1/2-1 tablespoon of fresh lemon juice (omit if not fresh)
1/8 or more cup of freshly chopped dill OR cilantro (don't use both)

1. In Dutch oven melt butter with oil over medium high heat.  Just as it starts to bubble add the onion and 1/2 teaspoon of salt. Saute for about 4 minutes - until translucent.  Add the carrots and celery and stir to combine.  Cook another 4 or 5 minutes.
2. Add garlic and cook about 30 seconds.
3. Add stock and water and pasta.  Bring to boil, reduce heat to simmer and cook 5 minutes.
4. Add zucchini, beans, tomato and peas.  Continue simmering for about 5 minutes.
5. Off heat add lemon juice and herb.  Salt and pepper to taste.

* VEGAN VARIATION: Omit butter and use 2 tablespoons of olive oil total in Step 1.

Serve with a salad made up of other items from your garden!

Serve topped with finely grated nutty or sharp cheese (like a pecorino)!

Serve with crusty bread for dippin'!

Try using canned chickpeas instead of beans!