Sandra's Summer Garden Soup With Croutons

• 1/3 cup plus 2 tablespoons extra-virgin olive oil (EVOO)
• 1 cup small pasta
• 2 small or 1 medium zucchini, finely chopped
• 1 pint cherry or grape tomatoes, halved
• 1/3 pound green beans, cut into thirds (a generous handful)
• Salt and pepper
• 1/2 cup white wine
• (6 cups) chicken broth
• 4 scallions, chopped
• 1 cup basil leaves
• 2/3 cup grated parmigiano-reggiano cheese (a couple generous handfuls)
• 1/2 cup flat-leaf parsley leaves
• 1/4 cup tarragon leaves
• 1 clove garlic, chopped
• 2 teaspoons grated peel and juice of 1 lemon
• Crusty bread, for homemade croutons

In a soup pan swirl olive oil and saute onion, garlic and herbs. Add wine to deglaze then add rest of vegetables. Add chicken broth, salt and pepper to taste. Bring to a boil and add small pasta then boil for an additional 7 minutes. Bring to a simmer. Meanwhile cut crusty day old bread loaf into cubes, put on a cookie sheet. Lightly top with olive oil and sprinkle garlic powder on top. Toast in oven at 400 degrees for approx 7 minutes till light brown and crispy. Top bowls of soup with the croutons and cheese.