Lunch Box Chronicles: Day Ninety-Seven (Harvest Soup, Spelt Right Focaccia Crisps, Farmers' Market Bliss)

We got all these wonderful veggies from Alewives Brook Farm at the Scarborough Farmers' Market (Sundays June through October), Scarborough, Maine.

3-4 carrots
2 onions
2 potatoes
1/2 pound green beans (they are so green and sweet from Alewives Brook Farm)
2-3 medium zuchinni
3-4 cloves of garlic (we are garlic fiends)
1/3 cup (thereabouts) extra virgin olive oil
3 TBL butter
3 cups of water
1 can organic tomatoes
salt to taste (we use sea salt)
dried basil to taste
dried dill to taste
pepper to taste
1 can rinsed and drained cannellini beans (optional)

Chop all vegetables in small pieces and place in separate bowls.  In large stainless steel soup pot, warm EVOO and butter, add finely chopped onions, saute until limp, add finely chopped garlic (or mash garlic with salt with mortar and pestle and add).  Add carrots, saute for 5 minutes, add potatoes, saute 5 minutes.  Add green beans, saute for 5 minutes.  Add zucchini, saute for 3 minutes,  Stir in cabbage, saute for 3 minutes.  Add water and liquid from tomatoes.  Chop tomatoes coarsely.  Add to pot.  Stir in salt, pepper and other spices to taste.  Heat to boiling.  Reduce heat to low.  Simmer covered, stirring occasionally for 1 to 1 and 1/2 hours.   If desired, add cannellini beans.  Cook for 30-40 minute longer until soup is thick.

This recipe is designed to be to your taste.  You may wish to splash in some white wine while it is cooking.  Salt, pepper and spices to taste.

We served this with the MOST YUMMY Spelt Right focaccia made into crisps.  (Sliced, with olive oil, baked at 450).

ENJOY.....Also, get the kids involved with making this one.  It is a labor of love, but worth it.

In large