It’s takes about six months to make this soup. Start in the spring. Eat in the fall.
Step 1: In the spring, plant tomatoes, basil, parsley, leeks, carrots, zucchini, and maybe some onions.
Step 2: Right after the peak of summer, plant some bitter greens like chicory or chard.
Step 3: One gorgeous fall day, go round up whatever you find in the garden.
Step 4: Clean and chop all the vegetables. Reserve the parsley and basil. Gently saute the vegetables in olive oil, then salt and add water, simmer for about an hour.
Step 5: Puree the parsley and basil with a clove or two of garlic.
Step 6: Clean out the random bits of dried spaghetti that you have in the pantry. The odd handful of dried pasta that isn’t quite a full portion but you can’t throw out.... break it up into bite size pieces and toss into the soup. Note: Revel in the moment of satisfaction that comes from finally using up that remnant package of pasta.
Step 7: Now, mangia! Eat the soup! Serve with the parsley-basil-garlic sauce, plenty of grated cheese and enjoy the fruits of six months labor.
