Minestrone Soup

Well I decided to make a minestrone soup, basically by taking a minestrone soup recipe and sort of just throwing in whatever I had handy.

I had yellow squash, zucchini, tomatoes, sweet corn, and just sort of threw it all in there.

It did work out really well, by the way. It was also an excellent way to use up my overabundance of Basil and Oregano. (I threw some thyme in there as well).

So here's the basic recipe:
1 Tbsp olive oil
1 onion finely chopped
3 garlic cloves finely chopped
2 large ripe juicy beefsteak tomatoes (about 2 cups worth) diced
1 carrot finely diced
1 celery stalk finely sliced.
1 medium zuchinni cut into small cubes
1 medium yellow squash cut into small cubes
4 cups chicken or vegetable stock
fresh mozarella cheese

salt, pepper, thyme, oregano, and basil to taste


Heat the oil in a large sauce pan (soup pot) over medium heat.
add onions and garlic andd cook for 3-4 minutes until soft

add everything else except the cheese.
season with salt and pepper
reduce heat and simmer for 50 minutes.
(check the flavoring occasionally and add spices to taste)

serve with small pasta, and or with mozarella cheese added to the top just before serving.