Many of the recipes in this blog make use of convenience foods. Sometimes, however,, we do have some fresh veggies in the fridge and the will to use them. It doesn't take long to put together a decent soup from whatever happens to be in that vegetable drawer, within reason, along with prepared vegetable broth.
For this one we used a quart of vegetable broth, a few carrots, one average zucchini, about a cup of frozen corn, half an onion, and some small pasta. You could add bell peppers, cabbage, green beans, just about anything that sounds reasonable.
Heat the broth while you cut up the vegetables. Cut them in small pieces so they will cook faster. Cut them in this order, and as you finish each one, throw it in the pot: Onion, carrot, pasta (about a half cup or so dried - use the alphabet letters or similar size for quick cooking), corn, zucchini. Generally, cut up the veggies that will take the longest to cook first. When the pasta is looking nearly done put some bread in the toaster or get out the crackers.
If you're feeling quite gourmet you might do as we did here - snip a few fresh basil leaves from the plant you have outside (or on your windowsill) and sprinkle thin snippets onto the top of the soup. Parsley is nice, too.
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