Late Summer Minestrone

"Beautiful enough for an artist to admire, healthy enough for those watching their figure, and hearty enough for those with steakhouse frequent diner cards." -Andrew (this review is specific to the recipe as rendered by the unmatchable Ariel)

Feel free to exchange one veggie for another (say--carrots for zucchini!). And you can add some bullion at the end to keep the broth rich if you have overdone the vegetables.

Ingredients:

• 6 c chicken or vegetable broth
• 28 oz. can tomatoes, or (better) equivalent amount of ripe, fresh tomatoes
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1/2 lb. fresh green beans, cut in 1 1/2 inch pieces
• 3 large celery ribs, sliced
• 3/4 lb. russet or Yukon gold potatoes, scrubbed and cut into 3/4 inch dice
• 1 T fresh basil, chopped
• 2 t dried Italian seasoning
• 1-2 med small zucchini, chopped into about 3/4 dice
• 2-3 c fresh corn from the cob
• 1/4 c chopped fresh basil
• 1 T extra-virgin olive oil
• Salt and Pepper
• Grated Parmesan cheese

Directions:In crock pot or on the stove in a heavy stock pot, mix together broth, tomatoes with their liquid, garlic, onion, beans, celery, potatoes, 1 T fresh basil and Italian seasoning. Cover and cook on low about 8 hours (much less on stove top--check frequently) or until potatoes are nearly tender. Add zucchini. When zucchini is at desired done-ness, add corn and olive oil. Season to taste with salt and pepper. Serve with 1/4 cup chopped basil and Parmesan cheese (optional).