Minestrone soup
Beans, tomatoes, cauliflower, carrot, parsley root, leeks, onion, mushrooms and a little cabbage. Spiced with rosemary, basil, a bit of oregano and enough black pepper to make it chili-hot 
The one thing that truly "makes" this soup is a large amount of cheese rinds, collected all summer long and kept frozen just for this soup. I simmer the rinds and add the flavorful water to the soup, it gives so much savoriness and a sharp edge. Also some grated Parmesan on top just to glide the lily.
I also toast the pasta in the oven, which gives it a nutty flavor and prevents it from soaking too much water, so it can be left in the soup overnight.
This weekend I'm going to make French tourin soup, with garlic and eggs.
