It’s harvest time in the Wood River Valley, and our local markets are bursting with fresh locally grown produce. Carrots, onions, zucchini, tomatoes, corn, peppers and potatoes are at the peak of ripeness and packed with nutrients. This simple and surprisingly flavorful soup utilizes many of the seasonal vegetables available at this time of year.  The medley of late summer and fall veggies combine to make a light, tasty and refreshing meal.  Add white or garbanzo beans for extra protein, pair with crusty bread and dinner is served!

FALL HARVEST SOUP

INGREDIENTS
• 2 tablespoons butter
• 1 onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 2 large zucchini, chopped
• 2 ears fresh corn, shucked and kernels cut off
• 3-4 medium tomatoes, peeled and chopped
• 4 cups low-sodium chicken or vegetable broth (preferably homemade)
• 2 bay leaves
• sea salt
• pepper
• ½ cup pistou**

DIRECTIONS
Heat butter in a medium soup pot. Sauté onions, carrots and celery for about 3-4 minutes until they begin to break down and soften. Add zucchini and corn and sauté 2 more minutes. Stir in tomatoes, broth and bay leaves and bring to a boil. Turn down heat and simmer about 15-20 minutes. Season to taste with salt and pepper and ladle into bowls. Top each bowl with about a tablespoon of basil pistou, Sprinkle with parmesan cheese, if desired.

**For the pistou:  Add 2.5 cups packed basil leaves, 2 cloves garlic (chopped) and ¼ cup parmesan cheese to the bowl of a food processor. While processing, slowly pour in ½ cup or more extra virgin olive oil to make a pistou sauce (similar to pesto). Add sea salt and ground pepper to taste.