Minestrone
Olive oil
1 onion
2 zucchini
1 yellow squash
½ eggplant, chopped
1 cup chopped greens (spinach, kale)
3 garlic cloves
3-4 cups vegetable broth or bouillon
1 28-oz can diced tomatoes, undrained
1 bay leaf
1 Parmesan rind
1 can chickpeas (garbanzo beans)
1 can cannellini beans
1 ½ tablespoon pesto
½ teaspoon oregano
1 teaspoon fennel
Salt and black pepper to taste
Sauté onion in 2-3 tbsp olive oil until it starts to brown. Add zucchini, squash, and eggplant and sauté for another few minutes. Add garlic, sauté one minute more. Add broth, tomatoes, bay leaf, and Parmesan rind. Reduce heat and simmer 15 minutes. Discard bay leaf. Add chickpeas, cannellini beans, pesto, oregano, and fennel, and greens. Cook five minutes or until heated through.
Crostini: thinly slice good bread, spread with garlic and olive oil. Bake at 400 until browned and crispy.
Put crostini on top of soup with additional Parmesan and black pepper, if desired.