AUNT EVA'S ITALIAN SQUASH SOUP

My husband's Aunt Eva was of Italian heritage, so this is an authentically Italian recipe.  This is one of our favorite ways to use garden zucchini.  I often use overgrown squash and remove the seedy center before dicing.  The original recipe called for white rice, but I use brown instead.  Cannellini beans can be added for extra protein.

1 cup chopped onion

2 garlic cloves, minced

2-4 tablespoons olive oil

2 cups chopped fresh tomatoes, or 1 14.5 ounce can diced tomatoes with juice

1 14.5 ounce can chicken broth

1 14.5 ounce can vegetable broth

1 cup water

1/2 teaspoon pepper

1/4 teaspoon nutmeg

3 tablespoon chopped fresh parsley, or 1 tablespoon dried

1/2 cup raw brown rice

3 medium zucchini, diced, or one large, seeded and diced

1/4 cup thinly sliced fresh basil, or 1 tablespoon dried

optional:  1 15.5 ounce can cannellini beans, drained and rinsed

Parmesan cheese

 In a large saucepan or soup pot, saute onion in oil until tender.  Add garlic and saute 1 more minute.  Stir in tomatoes, broth, water, pepper, nutmeg, and parsley.  Bring to a boil.  Add rice, reduce heat, and simmer 40 minutes.  Add zucchini and basil and simmer 10 more minutes, or until rice and zucchini are tender.  Stir in beans, if desired, and heat through.  Sprinkle each serving with Parmesan, if desired.  Makes about six servings.      

 

CHUNKY SUMMER CHILI

I call this summer chili because it contains garden vegetables that are ready for harvesting at about the same time.  To balance the heat of the chili, I like to serve it with cornbread, a cool salad, watermelon, and iced tea.

1 bell pepper (any color), diced

1 or 2 hot peppers, finely chopped

1 medium yellow summer squash, seeded and diced

1 medium onion, chopped

2 teaspoons minced garlic

2 teaspoons olive oil

2 cups peeled fresh tomatoes, or 1 14.5 ounce can petite diced tomatoes, undrained

1 15.5 ounce can all natural vegetable broth

1 15.5 ounce can all natural chili beans, undrained

1 15.5 ounce can black beans, drained and rinsed

1/2 cup water

1-2 teaspoons chili powder

2 teaspoons cumin

salt to taste

In a large saucepan or dutch oven, saute peppers, squash, and onion in oil until just tender.  Add garlic and stir one minute.  Add remaining ingredients,  Bring to a  boil, reduce heat, and simmer about 3 minutes. Serves 4-6.