This hearty soup will have you thinking of the Mediterranean. As with most of the soups
perfected in the McBride Organic Farm kitchen, this soup is delicious hot or cold. Throw in
some beans and pasta and you have a wonderful minestrone.




2 lb McBride's Organic Farm zucchini (diced)
1 c McBride's Organic Farm celery (diced)
1 McBride's Organic Farm onion (diced)
1 McBride's Organic Farm green pepper (diced)
4 cloves McBride's Organic Farm garlic (minced)
2 McBride's Organic Farm tomato (diced)
3 T McBride's Organic Farm basil (chopped)
4 c vegetable stock
1/4 t thyme
1 T olive oil
1 c yoghurt

Chop, chop, chop. Dice, dice, dice. In a cooking pot over low heat add olive oil, onion, garlic,
peppers, celery then zucchini until onions are translucent. Add basil, thyme and tomatoes and
allow the flavors to blend for ten minutes before adding stock. Cook on low heat - simmer - for
45 minutes and serve with a drizzle of yoghurt over the top of the bowl and garnish with one
basil leaf. I like to think of this recipe as "minestrone light."