How to make it

  • Note: If you let this soup stand to develop the flavors, do not cook the pasta. When ready to serve, bring the soup back to a simmer, add the pasta, and cook about 10 minutes or until done.
  • 1. For the quick broth: Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.)
  • 2. For the soup base: Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes.
  • 3. For the harvest soup: With the soup base at a simmer, add potatoes, tomatoes, summer savory; salt to taste and simmer for 30 minutes. Add squashes, corn, and beans and simmer 5 minutes. Add macaroni and simmer until pasta is done, about 10 minutes. Stir in parsley and basil. Season with additional salt, if necessary, and pepper to taste. Serve with basil pesto passed separately.

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