FARMER'S MARKET SOUP

Farmer's Market Soup image

Provided by Estelle Anderson

Time 2h30m

Number Of Ingredients 15

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1 c baby potatoes, chopped
1 c baby carrots, chopped
1 small onion, chopped
1 celery stalk, chopped
1 small can of chopped mild peppers
1 small zucchini, chopped
1 medium eggplant, chopped
1 small bag frozen sweet corn
1 pint heirloom (or grape) tomatoes
4 c chicken or vegetable stock (low sodium)(can use more stock if you feel you need it)
1/4 c extra virgin olive oil
salt & pepper to taste
4 c fresh basil
1/2 c fresh dill (or chives)
1/2 c fresh tarragon (or thyme)

Steps:

1. Put EVOO into a large soup pot over medium high heat. To the hot oil, add veggies and corn, season well with s & p. Saute until tender - about 8-10 minutes.
2. Add the tomatoes to the pot and cover with a tight fitting lid. Cook 10-15 minutes more or until tomatoes burst. Add stock, replace cover and bring up to a bubble.
3. Fill a food processor with the fresh herbs and pulse to chop. Add a splash of stock and stream in a little EVOO with the machine running to form a pesto sauce.
4. When the vegetables are almost ready for serving, add the pesto into the soup and stir. Heat the soup another 5-10 minutes to blend pesto in.