Harvest Soup from Azra’s Mediterranean Cuisine

3 yang carrots

1 cup celery

2 potatoes

1 large onion

1 cup yang zucchini

1/2 cup fresh peas in the shells

2 cloves garlic

1 cup green or yellow beans

2 cups kale

11/2 cup cabbage

2 large tomatoes

11/2 cup butternut squash

1/2 cup dried small soup pasta

12 cups  vegetables stock or water

2 bay leaves

4 sprigs  thyme

Parsley

3 tbs extra virgin olive oil

Shaved Parmesan cheese

Salt and pepper

 

For basil sauce

1 1/2 cup fresh basil leaves

2 cloves garlic

5 tbs extra virgin olive oil

Salt and pepper

 

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