Fall Garden Bounty Soup

Prep: 45 minutes Cook: 60 minutes


As the days turn cooler, I like to make soup for dinner. Soups are the perfect one pot meal. All you need for dinner is a hearty soup and a great loaf of fresh whole grain bread. This is also the time of year that many gardens have an abundance of vegetables ready to harvest for your soup. This soup can easily be varied to contain whatever is most prolific in your garden this year. This also reheats well and freezes well.


  • 1/2 cup water
  • 1 onion, chopped
  • 2-3 tsp garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, sliced
  • 3 cups (about 12) Roma tomatoes, chopped
  • 6 cups vegetable broth
  • 15 ounce can cannellini beans, drained and rinsed
  • 15 ounce can white beans, drained and rinsed
  • 1 tbsp soy sauce (optional)
  • 2 cups zucchini, sliced
  • 2 cups cauliflower florets
  • 2 cups green cabbage, thinly sliced
  • 2 cups Swiss chard, chopped
  • 1/2 cup small uncooked pasta
  • 1/4 cup fresh basil, slivered
  • several twists freshly ground pepper


Place the water, onion, garlic, carrots, and celery in a large soup pot. Cook, stirring occasionally for 5 minutes. Add tomatoes, broth, beans, and soy sauce. Bring to a boil, reduce heat, cover, and cook for 10 minutes. Add zucchini, cauliflower, and cabbage. Continue to cook for 15 minutes. Add Swiss chard and pasta and cook for an additional 10 to 15 minutes, or until pasta is done. Stir in fresh basil and pepper. Serve hot.