Italian Garden Soup
Deanna Lacek
ingredients
- 1 tbl extra virgin olive oil
- 1 lrg onion, chopped
- 2 lrg celery stalks, diced
- 1/4 cup sweet red peppers, diced
- 2 lrg garlic cloves, minced
- 6 cup chicken stock, defatted
- 1 cup white beans, canned, rinsed and drained
- 3 med carrots, diced
- 1 x bay leaf
- 3/4 tsp dried basil
- 1/2 tsp dried marjoram
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp white pepper
- 1/2 cup yellow squash, diced
- 1/2 cup zucchini, diced
- 2 med plum tomatoes, peeled and seeded
- and diced
directions
- 1
In a large pot over medium heat, combine oil, onion, celery, red pepper, and garlic.
- 2
Cook, stirring, until onion is soft (4-5 minutes).
- 3
Add stock, beans, carrots, bay leaf, basil, marjoram, oregano, thyme and pepper.
- 4
Bring mixture to a boil over high heat.
- 5
Reduce heat and simmer, covered, for 20 minutes.
- 6
Add squash and tomatoes and simmer 5-7 minutes or until carrots and squash are just tender.
- 7
Discard bay leaf and serve.
- 8
Keeps in the refrigerator for 3-4 days.
Source: Deanna Lacek
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