Summer Garden Soup

This recipe makes good use of seasonal vegetables and is light and easy to make. Serve for lunch with a dinner roll or use in combination with a veggie burger for a full vegetarian dinner.

Serves 4-5.

Ingredients:

• 6 c vegetable stock
• 1 medium summer (yellow) squash or zucchini
• 1 red bell pepper
• 2 c chard, spinach or escarole
• 1 Tbsp fresh basil, chopped
• 1 Tbsp fresh parsley, chopped
• 1/2 tsp ground coriander
• 1/8 tsp cayenne
• salt to taste
• 3 oz ramen noodles (without flavor pkt)

Directions:

1. Bring the stock to a simmer in a large pot over medium heat.
2. Slice the squash in 1/4 inch rounds. Cut the red bell pepper in thin “match sticks”.
3. Chop the chard. Add the squash, bell pepper and chard to the simmering stock. Stir in the basil, parsley, coriander, cayenne, and salt.
4. Bring the soup back to simmering. Reduce heat to low, cover and simmer 7 minutes. Stir in the ramen noodles, separating them. Simmer 3 minutes more. Serve hot.