The heat has broken, the rains are here, time to go back to soups. This is what I made last night (for three).

1 small onion
1 garlic clove
1 large celery stalk
2 smallish potatoes
1 large zucchino (zucchino = singular of zucchini)
a handful or green beans
120 grams soup pasta (ditalini, conchigliette, even spaghetti broken in 1/2 inch pieces will do; I used "anistelle", a children pasta shaped like stars and crescents: YUM!)
2 tablespoons of extravirgin olive oil
1.5 teaspoons of pesto
Grated Parmigiano Reggiano (optional)
Salt

Mince the onion and the garlic, reduce the celery in smallish cubes. Place in a pot with the oil and simmer for 3-4 minutes over low heat, stirring, until the vegetables hare softened.
Add the diced potato and zucchino and the green beans cut in 1/2 of inch pieces. Add water, enough to make sure that the soup results still somewhat runny almost watery once ready, and a pich of salt. Simmer for one hour or until the potato is done (the other vegetables should be done too by this moment). Add the pasta and cook until al dente. Serve decorating each dish with half a teaspoon of pesto, stirring the pesto into the soup befor eating it. Add grated Parmigiano Reggiano if you like it.

Alice..that sounds great. I love soup, especially with any type of pasta! You are right fall is coming!

Looks great, Alice. Not hot soup weather here yet - we've had lots of 100 degree days and more to come.

But, come September, I'm going to try your recipe.

That kind of vegetable soup is also great at room temperature. Make it in the afternoon, let it cool. COok the pasta in a small amount of water and add it to the lukewarm soup, or just make the soup a bit denser and eat it without pasta.