Fall Harvest Soup

Stacy Whitman



Heat butter in a medium soup pot. Sauté onions, carrots and celery for about 3-4 minutes until they begin to break down and soften. 

Add zucchini and corn and sauté 2 more minutes. 

Stir in tomatoes, broth and bay leaves and bring to a boil. Turn down heat and simmer about 15-20 minutes. 

Season to taste with salt and pepper and ladle into bowls. 

Top each bowl with about a tablespoon of basil pistou, Sprinkle with parmesan cheese, if desired. 

**For the pistou: Add 2.5 cups packed basil leaves, 2 cloves garlic (chopped) and ¼ cup parmesan cheese to the bowl of a food processor. While processing, slowly pour in ½ cup or more extra virgin olive oil to make a pistou sauce (similar to pesto). Add sea salt and ground pepper to taste.

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