I adapted this recipe from Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette. I used four items in our basket and it turned out like a true gourmet dish.
1 bunch broccolini
1 large zucchini
4 garlic cloves
1 bag basil leaves
4 strips bacon
6 tablespoons olive oil
6 cups chicken stock
1 6-ounce can tomato paste
salt and pepper to taste
cheddar cheese, grated
Wash the broccolini thoroughly. Slice it in small pieces, chop the zucchini, garlic, basil and bacon.
Pour the olive oil into a soup pot, add the broccolini, zucchini, basil, garlic and bacon and saute them for a minute or two while stirring at the same time. Add the tomato paste and 2 cups stock. Stir well. Cover the pot and allow the soup to cook for about 5 minutes.
Add the remaining stock and cook the soup over medium heat for about 30 minutes. Add salt and pepper and simmer for a few minutes. Just before serving, use a handheld blender to puree the soup. Garnish with cheese.