Hhow to make summer soup. Chop all vegetables: zucchini, squash, potatoes and green beans to hearty sizes (about ½ inch each). Dice garlic and shallots.
Add garlic and shallots to pan with olive oil. Set on medium. Stir until garlic and shallots are soft. Add tomato paste and stir until combined and golden.
Add diced tomatoes and allow mixture to cook for approximately 5 minutes until tomatoes simmer.
Add remaining chopped vegetables and stir mixture. Add broth to cover the vegetables approximately 1.5 times. Add 1-2 tsp of salt and cover mixture.
Set on medium-high heat until soup comes to a boil. Reduce heat to simmer and leave covered. Cook for 45 minutes. Salt to taste.
Extra Virgin Olive Oil
Broth (Vegetable or Bone/Stock: Home-made or Quality Frozen)