Summer Simple Soup

When it was lunchtime today nothing sounded right until I thought of soup. It wasn't really cold enough for the warmth of soup but somehow I just wanted the softness and variety of a good vegetable soup. I also found a can of cannellini white beans in the pantry to throw in. Combined with the corn and the chicken broth there was plenty of protein and flavor, too.

This time of year is so wonderful for having a variety of veggies to use in dishes. Sweetie bought some local red onions from the fellow who sells the amazing strawberries so I started with red onions. I have small sweet carrots, fresh corn, just picked garden zucchini squash and some red peppers from the market. Our tomatoes have suffered from the long cool spring and unseasonable summer and are still hard and green, but the market had some nice vine ripened ones from southern California, so I add some diced fresh tomatoes.

This soup goes together quickly and you can adjust the amounts to suit your taste. You can add different or additional fresh herbs...some fresh basil would be great with this soup! Wish I'd had some available but the basil I planted was done in by the cold and wet spring weather.

You can add some leftover cubes chicken or turkey. I topped my bowl with about a tablespoon of chopped prosciutto that I had crisped in a frying pan. (Then I went looking for my camera and Sweetie asked me to come look at some trim in the bathroom first, so by the time I took the picture the crispness was all gone...the joys of remodeling!) There are lots of ways to make this your personal simple summertime soup. It makes just enough for two, so share it with your Sweetie (or save for another lunch).

Simple Summertime Soup for Two

1 tablespoon olive oil

1/2 red onion, peeled and chopped
2-3 small carrots, peeled, halved and chopped
1/4 cup diced red pepper
1/2 cup sliced quartered zucchini
kernels from one ear of corn or 1/2 can of canned corn
1/2 fresh tomato in small dice, including the juices
1 can cannellini beans, well rinsed and drained
1 can (about 2 cups) chicken broth
1/8 teaspoon ground sage
1 teaspoon minced fresh Italian parsley
salt and pepper to taste

In a saucepan saute' the red onion, carrots and red pepper in the olive oil until soft, about 3-5 minutes. Add the zucchini, corn and tomato and cook another 2 minutes, stirring occasionally.
Add the cannellini beans, chicken broth, sage, parsley and salt and pepper, stir to combine and heat the soup through. Taste and adjust seasonings. Serve at once.

Can be garnished with a sprinkle of Parmesan cheese, some diced ham, chicken or turkey, or cooked bacon, pancetta or prosciutto and/or more parsley.

Serves 2.