It’s not quite soup season just yet, but everywhere I look it appears people are ready for fall. Autumn is my season - all year long I count the days to fall, so ringing it in a little early never hurts my feelings. I love taking the tail-end of fresh summer ingredients and making them a little more cozy to get a little preview of the best season there ever was and ever will be. This recipe is very summer meets fall, incorporating all the most delicious end-of-summer ingredients into a comforting bowl of soup.
1/4 cup extra virgin olive oil, plus more for drizzling
1 onion - diced
4 cloves garlic - chopped
2 teaspoons Italian seasoning
1/2 to 1 teaspoon red pepper flake - to taste
Kosher salt and pepper
1/2 pound okra - sliced thin
1 pint cherry tomatoes- chopped
6 to 8 cups vegetable broth (depending on how chunky or brothy you like your soup)
1 can cannelleni beans - drained and rinsed
2 cups short pasta like shells
1/2 cup basil - chopped
Parmesan shavings, for serving
Heat olive oil over medium-low in a Dutch oven or heavy bottom soup pot. Add the onion, garlic, Italian seasoning, red pepper flake, and a heavy dash of salt and pepper. Saute until the onions are translucent. Add the okra, tomatoes, vegetable broth, and another heavy dash of salt and pepper. Bring to a boil and simmer for 15 to 20 minutes or until okra is tender. Add the cannellini beans and pasta. Simmer for about 10 to 15 minutes or until pasta is al dente - it should be cooked through, not mushy. Stir in the basil. Spoon into bowls, top with Parmesan, and drizzle with olive oil.