Minestrone - Italian Vegetable Soup

4-6 ears of corn

1c black eyed peas

2 lg. ribs of celery

3 med.-lg. carrots

½ lg. purple onion

2T extra virgin olive oil

¾ red or yellow pepper

4 med. green zucchini

1 28oz. canned tomatoes

2T Better Than Bouillon

1t-1T ground rosemary

2-3 quarts cooking water
from the corn and beans

Simmer the corn for 12 minutes.  Transfer to a cooling rack, strain the cooking water into a 4 quart pot.  Cook the beans according to package directions, changing the water 2-3 times, replacing it with fresh cold water.  Save and strain the first water, adding it to the corn water.

In a 6-8 quart pot, saute' and stir the celery, carrots and onion in the olive oil for 5 minutes over medium heat.  Add the tomatoes, seasonings, water and bring to a low boil.  Cover and simmer over low-medium heat for another 30-45 minutes.  Meanwhile cut the corn off the cobs.  Gently rinse the beans in cold water and drain into a colander.  Add the corn and beans when the other vegetables are almost cooked.  Simmer everything an additional 10 minutes.

Serve with croutons or crusty Italian garlic bread.  Soup. . .It's not just for winter anymore!  I almost always have a big pot of it in my 'fridge, year-round . . Lin