Color and lightness are the themes in this Italian vegetable soup, which is a variation on the classic minestrone. If you have access to some ripe yellow or orange tomatoes, it will look especially beautiful. The vegetables are quite flexible, so if you can't get your hands on the ones listed below, just substitute something similar.

I love this soup with a spoonful of Tapenade and a sprinkling of grated cheese added just before serving. It's also good plain, with the Tapenade spread on slices of crisp toast and served on the side.

This soup keeps for several days and reheats very well, as long as you don't boil or otherwise overcook it. It also freezes well if stored in a tightly lidded container.

2 tablespoons olive oil
1 medium-sized onion, minced
1 medium-sized stalk celery, minced
2 teaspoons salt
1 large carrot, diced
About 10 large mushrooms, minced or sliced
A handful or two of fresh green beans, trimmed and cut into 1-inch pieces
3 tablespoons minced garlic
1 teaspoon dried oregano or marjoram (or 1 tablespoon fresh, if available)
5 cups water
2 to 3 stalks ruby chard, chopped (include stems, but keep them separate)
2 small (6-inch) zucchini, diced or sliced
1/2 cup (packed) minced fresh basil leaves
1 15-ounce can navy or pea beans, thoroughly rinsed and drained
3 medium-sized ripe tomatoes, peeled, seeded, and chopped
Tapenade (Recipe follows)
Grated pecorino or parmesan (or a good blend of Italian cheeses)

Put 1 tablespoon of the olive oil in a soup pot or Dutch oven. Add the onion, celery, carrot, and 1/2 teaspoon salt, and sautÚ over medium heat for about 5 minutes.
Stir in the mushrooms, green beans, garlic, oregano or marjoram, and another 1/2 teaspoon salt. SautÚ for a few minutes more, then cover and cook over low heat for 15 minutes. Add the chard stalks, and sautÚ for a minute or two.
Pour in the water and the remaining salt. Bring to a boil, then lower the heat to a simmer. Cover and cook for 10 minutes.
Stir in the chard leaves, zucchini, basil, beans, and tomatoes, and cover. Remove from heat, and let the soup sit for about 10 minutes before serving.
Serve hot, topped with a spoonful of Tapenade, if desired, and some grated cheese.

TAPENADE

Adapted from Vegetable Heaven
Preparation time: 10 minutes with pre-pitted olives; 30 minutes if you pit them yourself.
Yield: 1 cup

A little bit of this assertive olive-caper paste goes a long way. Accordingly, Tapenade (sometimes referred to as "Provençal "caviar") can transform such simple things as plain boiled potatoes, pasta, or cooked beans into a taste event. Or use it in small amounts to enhance a variety of more complicated dishes, such as Zuppa di Verdure, pizzettas, sandwiches or crostini.

Tapenade keeps well for up to a month, if stored in a tightly lidded jar in the refrigerator.

You can make it while the soup is cooking.

1 1/2 cups pitted Kalamata olives
1 medium clove garlic
1/2 teaspoon grated lemon zest
1 tablespoon capers, rinsed and drained
A handful of fresh parsley
1 to 2 tablespoons fresh lemon juice (to taste)
Up to 3 tablespoons extra virgin olive oil, as needed

Place the olives, garlic, lemon zest, capers, parsley, and 1 tablespoon of the lemon juice in a blender or food processor, and work until it is almost smooth, but still retains a little bit of texture.
Drizzle in the olive oil a tablespoon at a time, pulsing between additions, and adding only enough to bind the paste. Taste to see if you'd like it to be more lemony, and add more juice, if desired.
Scrape the mixture into a small jar with a tight-fitting lid, and store in the refrigerator.