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By Nancy Polo on September 4, 2012
My mother has always made me minestrone- not the Progresso stuff with bloated, over-cooked noodles and beans. She makes a fresh soup from what she has in the garden. Nonetheless, as a kid, I never wanted to eat it. Now that my taste buds are more mature, I love it and have come up with variations of my own. My favorite doesn't have the pasta or beans- just like Mamma's. The heart and soul of any great soup is vegetables, broth and good fat. It is the tail end of zucchini, basil and tomato season in VA/MD/PA. I will be sad to say goodbye to my favorite soup. Below is a visual recipe of what we will be bringing to Farmers Markets this weekend (in addition to our creamy cucumber soup). The secret is letting the onions sweat to a golden color at first before adding the tomatoes. Let that cook a little, and then add the zucchini. A little basil at first, and then more to garnish at the end. Don't forget to blend it smooth and sprinkle with parmesan. Buon Appetito!Please 'like' our family farm, and we'll keep the stories coming! Smith Meadows Facebook
Nancy is a first generation Italian-American who makes good food and thinks about it. She has lived on this farm since 1998.