I dedicate this recipe to those who are not quite ready to let go of their corn and tomatoes but are secretly dreaming of pumpkin bread. It's also for those hardworking people who need to sit outside for a few minutes with something warm in their hands and do nothing but notice that the leaves are changing. This soup will be a friend to those busy folks who want to make a huge pot of something and eat it for lunch and dinner all week. It's a memory of summer and a dream of a cozy fall, all in one pot.

There are a million recipes for vegetable and bean soup and maybe you don't need another one, but let's talk about technique and getting the most flavor out of that fresh end of summer veg. Cooking the beans separately does make an extra pot, but it's a simple way to make sure that nothing gets too mushy. I like to do this the day before I make the soup. Sauteeing the diced vegetables in the bottom of the soup pot respects each vegetable's different cooking times and imparts a deep flavor to your soup. And for goodness sakes, don't even think about cooking the pasta in the soup! Keep it separate - always. Pasta sucks up your beautiful broth and makes a soup dismally gloppy. Cook it on the side and then, right before serving, put a handful in the bottom of each eater's bowl. The hot soup is enough to warm the pasta.

Make the soup in layers and think of the recipe more as an ordered to-do list. Begin with the first direction, let it cook, and then move on to the next step, chopping each in succession while the previous vegetable cooks. As you add vegetables, salt each layer.

This makes a very big pot of soup which happily freezes well for future meals.

3 tbls. olive oil
2 c. small dice onion
3 large cloves garlic
sprigs of fresh herbs, chopped (ex: 5 sage leaves, some parsley, and oregano)
1 1/2 c. zucchini, diced
1 1/2 c. green beans, chopped
2 c. fresh tomatoes, peeled and chopped (or canned, whole tomatoes, drained)
6 c. water
1-2 Parmesan rinds, optional
2 c. white or mixed beans, cooked per directions below (or canned beans)
about 3 c. greens (chard, kale, spinach) sliced thinly
a sprinkling of salt and pepper for each vegetable layer and then at the end to taste

  1. In the bottom of a large soup pot, heat olive oil over medium.
  2. Cook the onion and stir around for ten minutes.
  3. Add in the garlic and herbs and cook for another two minutes.
  4. If the pot is dry, drizzle a little more oil in and then add the zucchini. Cook for another 4-5 minutes or until the zucchini changes from crisp to a little soft and golden.
  5. Add the beans and stir around for about 2 minutes.
  6. Add in the tomatoes, stir and scrape up any brown bits in the bottom of the pan.
  7. Add in the 6 c. of water. (Add in the parmesan rinds, if using.) Turn the heat to low, put on a lid, and leave it alone for 30 minutes.
  8. Meanwhile, in a separate pot, cook the pasta in very salted water according to the package directions, drain, and set aside.
  9. After the 30 minute cooking time, add in the cooked beans and sliced greens. Cook for ten more minutes on low to heat through.

To cook the perfect beans:
Soak 1 c. dried beans in a large bowl of water overnight or for 8 hours. Drain off this soaking water. Fill a medium pot with 3 cups fresh water. Add beans, 1 1/2 tsp. kosher salt, fresh herbs (sage, rosemary), 4 cloves garlic, and 2 tbls. oil to the water. Bring this pot of good stuff up to a simmer. Cover and simmer on low for about 45 minutes. (This time may vary, depending on the freshness of your beans. Begin testing around 40 minutes.) Drain the liquid from the beans and remove garlic and herbs stems.

To peel fresh tomatoes:
Slice an x on the bottom of the tomato. Drop in boiling water for 1 minute and then remove immediately to a bowl of ice water. Use a paring knife to skim back skin. Then, remove the core and dice.