When asked to describe this soup, my taste tester claimed it to be “deeply nourishing for the stomach and soul.”

Yield: 6–8 servings

Ingredients:

3 tablespoons oil

1 large onion, finely diced

2 zucchini, peeled and finely diced

4 carrots, diced

3 stalks celery, thinly sliced

3 cloves garlic, crushed

2 cups frozen broccoli, slightly thawed and diced

1 14-oz. can crushed tomatoes in juice

1 teaspoon basil

¼ teaspoon black pepper

1 teaspoon salt

1 cup mini pasta, such as mini bowties or shells

½ cup fresh parsley, chopped and stems removed

Directions:

In an 8-quart pot, heat oil over medium heat.

Add onion and sauté until translucent.

Add squash, carrots, celery, and garlic and sauté until vegetables soften.

Then add broccoli and crushed tomatoes.

Use the empty can to pour 5 cans of water into the pot.

Season with spices.

Bring to a boil, then lower the heat and simmer for 1½ hours, or until all the vegetables are soft. Add pasta and parsley and cook for an additional 20 minutes until pasta is cooked through. Add water if necessary.