5 summer garden vegetable soup Recipes

summer garden vegetable soup, saute in 2 tsp. olive oil, onions, diced, carrots, diced, celery, diced, deglaze with; stir in, dry white wine, chicken or vegetable broth, diced potatoes of choice or new potatoes, cauliflower florets, zucchini, diced, bay leaf, add, tomatoes, diced, fresh or frozen corn kernels, fresh green beans, trimmed, salt and pepper to taste, herb dumplings, makes 20-25 dumplings and total time to make:30 minutes, whisk together and stir in; melt, all-purpose flour, parmesan, grated, baking powder, sugar, salt, ground black pepper, chopped fresh chives, chopped fresh parsley, whole milk, unsalted butter, heat; cook dumplings in, soup

extra virgin olive oil, fresh garden vegetables, chopped, onion, chopped, garlic cloves, chopped, fresh basil, chopped, fresh oregano, chopped, fresh thyme, leaves removed, crushed tomatoes, chicken broth, cannellini beans, rinsed and drained, parmesan cheese, freshly grated

chicken broth (or vegetable broth), cannellini beans, drained and rinsed, zucchini, cut into bite-size pieces, summer squash, cut into bite-size pieces, green beans, cut into bite-size pieces, corn kernels, onion, chopped, kosher salt, pepper, dill

olive oil or butter, red onion (6 oz.), thinly sliced, carrots (1/2 lb. total), peeled and thinly sliced, garlic, pressed or minced, dry white wine, fat-skimmed chicken or vegetable broth, dry vermouth, chopped zucchini , crookneck, or pattypan squash (use 1 or several kinds), salt and pepper