Minestrone Estivo

This brightly colored, fresh tasting soup makes the most of summer vegetables.

Ingredients:
3 Tbs. olive oil
1 large onions, finely chopped
1 Tbs. sun-dried tomato paste
1 lb ripe plum tomatoes, peeled and finely chopped
1/2 lb of green zucchini, trimmed and roughly chopped
1/2 lb yellow zucchini, trimmed and roughly chopped
3 new potatoes, diced
2 garlic cloves, crushed
5 cups water or chicken stock
4 Tbs. shredded fresh basil
2/3 cup grated parmesan cheese
salt and freshly ground black pepper

~Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring constantly, until softened. Stir in sun-dried tomato paste, chopped tomatoes, zucchini, diced potatoes, and garlic. Mix well, and cook gently for 10 minutes, uncovered, shaking the pan frequently to stop the vegetables sticking to the bottom.
Pour in the water or stock. Bring to a boil, lower the heat, half cover the pan and simmer gently for 15 minutes, or until the vegetables are just tender. Add more stock if necessary.
Remove the pan from the heat and stir in basil and half of the cheese. Taste for seasoning. Serve hot, sprinkled with remaining cheese.