Summer Minstrone (adapted from Fine Cooking)
3 celery ribs, diced
2 medium carrots, peeled and diced
1 small onion, diced
2 T minced fresh parsley
1 tsp garlic powder
1 small eggplant, cut into 1/2-inch cubes
1 medium red potato, cut into 1/2-inch cubes
1 medium yellow squash, cut into 1/2-inch cubes
1 medium zucchini, cut into 1/2-inch cubes
Salt and pepper
Kernels from one ear of corn
1 batch Roasted Vegetable Broth (or 6-8 cups store-bought broth)
1 cup small pasta
Parmesan cheese (or another hard, nutty cheese), to serve
1. Add a generous pour of oil to a large soup pot. Turn the heat to medium-low, and when the oil is warm, add the celergy, carrots, onion, parsley, and garlic powder. Cook, stirring occasionally, until the onion is translucent and the vegetables have begun to soften, about 10 minutes.
2. Stir in the eggplant, potato, yellow squash, and zucchini. Season generously with salt and pepper. Cook until the vegetables are just tender, stirring often, about 15 minutes.
3. Add the corn and 6 cups of the broth, and bring to a boil. Simmer for 10 minutes, then return to a boil and add the pasta. Simmer until the pasta is al dente, and then taste and add more broth if you like. Season with salt and pepper to taste.
4. Serve with Parmesan sprinkled on top. If you have leftovers, add a bit more broth before packing away as the soup will thicken as it sits.