3Tbspextra-virgin olive oilplus extra for drizzling
1cupyellow oniondiced
1/2cupfennel bulbdiced
1/2cupleekswhite parts only, diced
1Tbspminced garlic
Salt and pepper to taste
2quartsGF chicken broth or GF vegetable broth
2cupscanned tomato juice
1large sprig fresh basilplus extra basil leaves for garnish
1large sprig fresh parsley
1/2cupyellow summer squashdiced
1/2cupzucchinidiced
1/2cupcelerydiced
1/2cupgreen beansdiced
1/2cupyellow wax beansdiced
1/2cupred bell pepperdiced
1/2cupmushroomsquartered
2/3cupuncooked GF ditalini pasta or other small dried pasta tubes
Instructions
Heat the 3 tablespoons olive oil in a medium-sized pot over medium heat. Add the onion, fennel, leeks, and garlic and sauté, stirring frequently, until they begin to soften, about 5 minutes.
Season lightly with salt and pepper. Stir in the broth, tomato juice, and parsley and basil sprigs. Bring the mixture to a simmer.
Meanwhile, in another pot, bring salted water to a boil over high heat. Stir into the broth-and-juice mixture the squash, zucchini, celery, green beans, wax beans, bell pepper, and mushrooms.
Simmer until the vegetables are al dente, tender but still slightly firm to the bite, about 10 minutes.
Meanwhile, add the pasta to the pot of boiling salted water.
Cook until al dente, tender but still slightly chewy, following the manufacturer's suggested cooking time.
Drain well and set aside.
When the soup vegetables are done, remove the parsley and basil sprigs and stir in the cooked pasta. Adjust the seasonings to taste with more salt and pepper and a little sugar.
To serve, garnish each bowl with a drizzle of olive oil and some torn fresh basil leaves.
Notes
Make sure all veggies are diced to the same size (1/2 inch)