Italian Vegetable Soup à la Farm
This soup was a favorite of the ExperiencePlus! travelers who stopped by our farm/headquarters in Forli, Italy for lunch. Use whatever is available or what you have in your refrigerator and/or freezer and you may also add your favorite spices. Mine are cumin and curry.
Cut the onion in thin slices, sauté it with some canola or olive oil, add the vegetables that need to be cut, such as potatoes, carrots, celery, broccoli, etc. Stir well and put in one of the two vegetable bouillon cubes. Add enough water to more than cover the vegetables. Add the vegetables that do not need cutting, such as peas, green beans and beans.
Add parsley and some basil. Put in two to three vegetable bouillon cubes and let cook for 40-50 minutes.
Puree half of the vegetable mixture and then add the puree to the rest of the mixture, making sure there is still enough liquid. Add salt and pepper to taste.
Bring to a boil and add half a cup (or more, if you like a denser soup) of orzo.
Cook slowly for another 20-30 minutes.
If you would like, you can toast some chunks of Italian bread, rubbed with some garlic, pour the soup over the bread and dribble a bit of olive oil and/or parmesan cheese. You may also just eat it without the bread.
Make enough for leftovers, after all, you’ll find that the soup tastes even better a day later!