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A light, flavorful and healthy soup that calls for your garden bounty like tomatoes, basil and zucchini.
Preheat oven to 425 F. On a large cookie sheet toss chopped zucchini with 2 tablespoons olive oil and salt and pepper, to taste. Roast for approximately 10 minutes.
In a large pot, heat remaining 2 tablespoons olive oil over medium heat. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened. This will take about 8 minutes. Add the tomato and cook for 1 minute. Add the broth and water and bring to a boil. Add the pasta, beans, roasted zucchini and shredded basil leaves and simmer for 5 minutes. Ladle the soup into bowls, season to taste with salt and pepper and freshly torn basil leaves and serve.
Recipe adapted from Food & Wine August 2013.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!