Mid-Summer Minestrone

Ingredients

• 1 onion chopped

• 2 celery stalks chopped

• garlic scapes or cloves

• olive oil

• 2-3 tomatoes chopped

• 2 tbsp tomato paste

• 6 cups water or stock

• 1 1/2 tsp salt

• 1 zuchinni chopped

• 2 carrots chopped

• 1 can beans (cannelini or kidney)

• fresh herbs bundled with cooking twine (rosemary, thyme, bay leaf, or oregano would all be great)

• large handful chopped greens (kale, spinach, chard or beet greens)

• 1/3 cup small pasta

• chopped parsley

Process
1. Heat oil in a large pot over medium - high heat. Add onion, celery and garlic and saute 10-15 minutes. Add in tomatoes and tomato paste, stir, then add stock or water with salt, or bouillon if using. Bring to a boil.

2. Reduce heat to medium-low. Add beans, zucchini, carrot, greens and fresh herb bundle. Stir. This will cook for about 15 - 20 minutes more. Check pasta cooking time and add accordingly.

3. Taste. Check pasta is cooked through and adjust salt if needed. Remove herb bundle. Add parsley. Serve with fresh bread or top with Parmesan cheese. Enjoy!

Early Summer Bruschetta

Combine chopped tomatoes, garlic scapes, basil, and parsley with a pinch of salt, cracked pepper, splash of champagne vinegar and drizzle of olive oil. Serve on toasted baguette slices or fresh bread.