By Julie White

With a few cool evenings left before summer, this soup is a big bowl of comfort. It originated in the Italian villages as a meal that could be altered by whatever was in season or abundant at the time. Use whatever vegetables you have or love when you make this. Serve with a sprinkle of Parmesan cheese and some good, crusty bread.

Ingredients:

2 16-ounce cans of white beans (drained and rinsed)*

2 quarts chicken stock

3 tablespoons of olive oil

1 cup spinach, kale or Swiss chard leaves, chopped

2 stalks of celery, chopped

2 carrots, chopped

1 clove garlic, minced

1 large tomato, diced, or 1 16-ounce can of diced tomatoes

2 medium zucchini, chopped

1 potato, peeled and diced

1 leek (white part only), rinsed and chopped

1 bay leaf

1/2 cup of Orzo pasta or other small pasta (rice is another option)

1/2 cup fresh grated Parmesan cheese

Salt and pepper to taste

*You can use dried beans if you prefer; just prepare per package instructions.

In a large pot, heat the olive oil. Add the veggies and saute until tender. Cover with the chicken broth, pasta and seasonings. Simmer over low heat for 30 minutes. Taste for salt. Ladle into bowls and sprinkle with Parmesan cheese.

— Julie White is a La Mesa resident who loves to cook. Write to her at [email protected].