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Summer is Here - and So Are Farmer's Markets #RECIPE #MBPSUMMER21


Ahhhhh, summer! No school, family time, vacations, and fresh veggies at the local Farmer's Market! I love getting my seasonal vegetables at the Farmer's Market while supporting local farmers. 

On Saturday I went to my local farmer's market and got the fresh veggies I would need for the week. I plan to make a big pot of vegetable soup with the goodies I bought. While vegetables are the main reason I go, our local market also has live music and other small local businesses selling their handmade and hand-curated items. It really is a great way to spend a Saturday morning.

I needed tomatoes, squash, eggplant, bell pepper (I got a purple one because I love the flavor), and potatoes for the soup I made. Look at the beautiful colors! I got all this for under $15! They were beautiful in the soup!

One-Pot Farmer's Market Veggie Pasta Soup

Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes


  • 12 oz spaghetti 

  • 1 medium red onion peeled, halved, and sliced

  • 1 small Japanese eggplant halved lengthwise and sliced

  • 1 summer squash halved lengthwise and sliced

  • 1 zucchini halved lengthwise and sliced

  • 2  tomatoes sliced and quartered

  • 1 colorful bell pepper chopped

  • 2 cloves garlic peeled and minced

  • 2 handfuls baby greens - I used Russian kale

  • 1 tsp salt and lots of fresh cracked pepper to taste

  • 1 tsp dried basil leaves

  • 1/2 tsp red pepper flakes (optional)

  • 2 tbsp olive oil

  • 1 cup dry white wine

  • 3 1/2 cups water

  • 1 tbsp white wine or sherry vinegar

  • 1 cup shredded hard Italian cheese

  1. Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn't fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn't stick. Don't overcook the pasta, there will still be some water left in the pan.

  2. Toss the pasta with the cheese.

Here are some tips from the recipe I was inspired by from Sue at The View from Great Island:
  • Don't skip the tomatoes.  The rest of the veggies remain intact, but the tomatoes break down and help to form a sauce with the starchy pasta water and the cheese. You can use lots of different veggies for this dish, whatever looks good. Mushrooms would work well, also summer squash, cauliflower. Tomatoes are a must, though.
  • Don't skimp on the cheese, for the reason just mentioned. 
  • Pay attention to flavoring the pot.  In addition to salt, I like lots of black pepper, red pepper flakes, and my secret flavor weapon, a dash of sherry vinegar.

What is your favorite fresh veggie recipe?


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