Summers Bounty Soup With Pasta Recipes

SUMMER'S BOUNTY SOUP

Steps:

• Combine all ingredients in a 5-qt. slow cooker. Cook, covered, on low 7-8 hours or until vegetables are tender.

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
• Place tomatoes in a bowl; season with sea salt and black pepper.
• Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
• Heat 1 tablespoon olive oil in a small skillet over medium heat.
• Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
• Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
• Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
• Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

SUMMER'S BOUNTY SMOOTHIES

Steps:

• In blender or food processor, place all ingredients. Cover; blend on high speed 20 to 30 seconds or until smooth.
• Pour into 2 glasses. Serve immediately.

SUMMER BOUNTY SOUP

Steps:

• Heat the olive oil over medium heat and saute the onions, garlic and any other veggies that need time for softening (like carrots and zucchini). Saute for 10 minutes.
• Add crushed tomatoes and chicken broth and bring to a boil. Add smaller vegetables such as peas, beans and corn, and reduce heat to a simmer. Simmer for 20 minutes and add the fresh herbs and cannellini beans. Simmer for 10 more minutes or until veggies are crisp-soft.
• Serve in bowls with 1 tablespoons of freshly grated parmesan cheese sprinkled on top.

SUMMER'S BOUNTY SOUP

Steps:

• Add all the ingredients to a 5-quart slow cooker.
• Cover and cook on LOW for 7-8 hours or until the vegetables are tender.
• Season to taste with salt and pepper (I add cayenne pepper). Remove bay leaf before serving.

SUMMER BOUNTY 'PASTA'

Steps:

• Heat butter and olive oil together in a deep large skillet over medium heat; cook and stir mushrooms and shallots until slightly softened, about 5 minutes. Add cherry tomatoes and cook until tomatoes begin to cook down, about 5 minutes.
• Reduce heat to medium-low and add cream to mushroom mixture. Stir zucchini noodles and basil into mushroom mixture; cook and stir until heated through and zucchini are slightly tender, about 5 minutes. Season mixture with salt and pepper.

SUMMER'S BOUNTY SOUP WITH PASTA

Steps:

• In a large soup pot over medium heat, add the oil.
• Stir in leeks and saffron and cook for 10 minutes or until leeks are translucent.
• Stir in remaining vegetables (carrots - garlic) - include any juice from the tomatoes and 1 1/2 teaspoons salt. Cook for 5 more minutes.
• Stir in broth/stock and bring to a boil. Lower the heat to a simmer and cook for 30 more minutes.
• While the soup is simmering cook pasta according to package directions, drain and rinse and set aside.
• Meanwhile prepare the pesto: drop basil in a pot of boiling water for a second or so, drain, rinse and pat dry. Using a food processor (you can also do this by hand using a mortar and pestle if desired) process the garlic, 1/4 teaspoon salt and pine nuts until chopped - add in the basil and olive oil and puree until smooth. Add cheeses and process until combined.
• Stir pasta into soup and ladel soup into bowls , topped with a spoonful of pesto.